Every once in a while you come across a recipe that has hotly contested origins, and a name that sorta says it’s from a certain region of the world… This is one of those recipes.
It’s not really Italian; it’s vaguely Italian. It’s whatever you want it to be.
At it’s heart it’s chicken and sausage braised with vegetables and hot peppers. You can put pretty much any veg that you want in here, any chicken parts that you like, any sausage – or no sausage at all.
Recipes don’t need to be wrapped up in dogma, try it, make changes, make it your own!
Our Axe Night Suppers Playlist:
4-6 bone-in, skin-on chicken thighs
Coarse salt and freshly ground black pepper
1 Tbsp (15 mL) oil – we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced – 300g
2 cups (500 mL) sliced mushrooms – 250g
10 – 12 baby potatoes quartered – 300g
2 Tbsp (30 mL) fresh sage, minced
4-6 cloves garlic, smashed
8 hot pickled peppers
1/4 cup (60 mL) pickling liquid from the jar
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
Preheat oven to 350°F (180°C).
Season chicken with salt and pepper.
Heat oil in a braiser over medium-high heat.
Brown chicken skin side down; until crispy.
Flip and brown on second side.
Transfer to a large plate and set aside.
Add sausage to the same pan and cook until browned.
Transfer sausage to the same plate as the chicken.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Add chicken stock, return the sausage to pan and stir to combine.
Return chicken thighs to the pan skin side up.
Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.
Total time:1 hour
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