Ingredients
Chicken & Sausage:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 Tablespoons LIA Extra Virgin Olive Oil
- 3 Italian hot sausages (about 0.75 lbs)
- 3 Italian mild sausages (about 0.75 lbs)
Veggies:
- 1 small red bell pepper, seeded and julienne cut
- 1 small yellow bell pepper, seeded and julienne cut
- 1 small green bell pepper, seeded and julienne cut
- 2 jalapeño peppers, halved lengthwise, seeded, and julienne cut
- 1 large sweet onion, sliced
- 1 teaspoon minced garlic
- 4 to 8 Greek green peppers, left whole
Sauce:
- ½ cup chicken broth
- ½ cup dry white wine
- ½ cup red wine vinegar
- 1 Tablespoon dried oregano leaves
Instructions
- Season the Chicken: Season the 6 bone-in, skin-on chicken thighs evenly with 1 teaspoon sea salt and ½ teaspoon ground black pepper to enhance flavor.
- Brown Chicken and Sausage: Heat 2 tablespoons of extra virgin olive oil in a Dutch oven or large pot over medium heat. Place the chicken thighs skin side down and brown for about 5 minutes per side until golden. Remove the thighs to a plate. Then, add the 3 Italian hot sausages and 3 Italian mild sausages to the pot and sauté, browning all sides thoroughly for about 4 minutes total. Remove the sausages with a slotted spoon and set aside; they will finish cooking later.
- Sauté Vegetables: Remove all but 2 tablespoons of oil from the pot. Add the julienned red, yellow, and green bell peppers, jalapeños, sliced sweet onion, and minced garlic. Sauté until the vegetables are softened and just beginning to brown, approximately 5 minutes.
- Braise the Dish: Add 4 to 8 whole Greek green peppers, ½ cup chicken broth, ½ cup dry white wine, ½ cup red wine vinegar, and 1 tablespoon dried oregano to the pot. Season with additional salt and pepper if needed. Bring the mixture to a quick boil over high heat, then nestle the browned chicken thighs and sausages back into the pot. Cover and reduce heat to low, allowing the dish to braise gently for about 30 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C) for safety.
Notes
- Use an instant-read thermometer to check that chicken thighs reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Adjust the number of Greek green peppers based on your preference for heat and flavor intensity.
- This dish is best served with crusty bread or over polenta to soak up the flavorful sauce.
- For a less spicy version, reduce or omit the jalapeños and use only mild Italian sausages.
- Allow the braised chicken and sausage to rest briefly after cooking to enhance flavor melding before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
