Directions
Servings: 4 people
Ingredients
- 1 tsp Olive oil
- 8 ea Chicken thighs - skin on and boneless
- 4 ea Hot italian sausages
- 3 ea Roasted red peppers
- 2 ea Red onions , halved and cut into crescent moon-shaped pieces
- 1 can Diced tomatoes
- 1 tsp Chilli flakes
- 8 ea Garlic cloves, minced
- 2 tbsp Sherry vinegar
- 3 ea Rosemary sprig
- 1 ea Rosemary sprig - leaves picked
- 4 oz Chicken stock
Instructions
- Preheat the oven to 400ºF.
- Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer – one 12" long is ideal.
- In a large skillet with the remaining oil brown the chicken on both sides – you don’t want to cook the chicken through, just get some colour on it . You can also do this with a chef's blowtorch. Remove from the pan and set aside.
- Repeat this process with the sausages.
- Cut the sausages into 3-4 pieces on the diagonal.
- Drain the peppers and cut into strips.
- Add the onions and tomatoes to the casserole along with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together.
- Arrange the chicken thighs on top and spread the sausage pieces around. Bake for 30 minutes, stirring the vegetables after 15 minutes.
- Afterthe 30 minutes, add the peppers on top and cook for an additional 10 minutes. Check for doneness with a meat themometer in the chicken.
- Serve with a side of vegetables or rice.
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