Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Rustic Italian Dinner [1]
Chicken, Sausage and Peppers
Ingredients:
Chicken:
- 1 cup (120 ml) kosher salt
- 2 tablespoons (30 ml) thyme leaves
- 4 cloves garlic
- 1 teaspoon (5 ml) mustard powder
- ½ teaspoon (2.5 ml) fennel seeds, crushed
- 1 pound (454 g) chicken thighs & drumsticks
Sofrito:
- ½ cup (120 ml) olive oil
- ½ cup (120 ml) sliced onions
- 2 plum tomatoes, seeded & pureed
- 1 tablespoon (15 ml) garlic, roughly chopped
Chicken, Sausage and Peppers:
- Vegetable oil
- Chicken
- 2 sweet Italian sausages
- 6 red bell peppers, sliced
- Sofrito
- 3 ounces (85 g) piquillo peppers, sliced
- ¼ cup (60 ml) chicken stock
- 1 tablespoon (15 ml) hot smoked paprika
Method:
For the Chicken:
- In a large bowl, combine the salt, thyme, garlic, mustard powder, and fennel seeds. Mix well.
- Place the chicken in a resealable bag or non-reactive container, cover with salt mixture, and refrigerate 1-2 hours.
For the Sofrito:
- Heat the olive oil in a saucepan over medium-low heat. Add the onions and cook slowly without colouring until very soft, 25-30 minutes.
- Add the tomatoes and cook slowly until thickened, another 25-30 minutes.
- Remove from the heat, stir in the garlic, and reserve until needed.
For the Chicken, Sausage and Peppers:
- Preheat the oven to 350 F (175 C).
- Remove the chicken from the salt mixture, rinse under cold water, and pat dry.
- In a large oven-safe skillet over medium-high heat, warm a film of vegetable oil until shimmering. Carefully add the thighs and drumsticks to the pan skin-side-down and cook for 3-4 minutes.
- Add the sausages and bell peppers to the pan and continue cooking for 3-4 minutes.
- Flip the chicken and sausages and cook for 2-3 more minutes.
- Remove the chicken and sausages to a plate and set aside. Lower the heat under the pan to medium.
- Add the Sofrito, piquillo peppers, chicken stock and paprika to the pan. Stir to combine and bring to a simmer.
- Cut the sausages in half and nestle them into the pan. Place the chicken back into the pan, leaving the skin above the liquid. Transfer the pan to the oven and roast for 10 minutes.
- Serve immediately.