- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
This classic Italian dish, which literally translates as “the shoemaker’s sauce,” is layered with chicken, sausage, hot peppers, red onion, and baby potatoes. The combination creates a sauce that is delicate, spicy, and perhaps the best part! Truly unique flavors, one pot, and so delicious. I LOVE that it is a one-pot meal. There is a bit of layering, but it moves quickly once you have everything prepped and is well worth it when you have one scrumptious meal as the end result. It can easily be made in advance and just reheated at 300 degrees Fahrenheit until warm. For the pickled peppers: I’ve made this dish with pre-sliced peppers (such as B&G) and whole ones that I slice myself – both work well! See what looks the best in your market.
4 chicken thighs
4-5 chicken legs
3 tablespoons olive oil + more as needed
2 sweet Italian sausages, cut into 6-8 pieces each
1 pound baby potatoes, quartered
1 small red onion, diced
8 cloves garlic, crushed or 8 cubes Gefen Frozen Garlic
1 red bell pepper, diced
3 large hot pickled peppers, sliced, or about 1/4 cup sliced pickled peppers
1 cup Baron Herzog Chenin Blanc or other dry white wine
1 cup chicken stock, such as Manischewitz Chicken Broth
fresh basil, sliced into thin strips
fresh parsley, chopped
Preheat oven to 400 degrees Fahrenheit.
In a large oven-safe pan, heat olive oil, and working in batches if necessary, add the chicken (place thighs skin side down). Brown on all sides, about three to four minutes per side, and transfer to a plate.
Add the sausage and potatoes to the pan and brown, about five minutes. Transfer to the plate.
Add more oil to the pan if necessary. Add onion, red pepper, and hot peppers and sauté about eight minutes. Add the garlic and stir for an additional minute.
Add the wine and deglaze, scraping up the bits of chicken and browned vegetables from the bottom of the pan.
Add chicken stock. Return the chicken, sausage, and potatoes to the pan. Bring to a boil, cover, and place in the oven until the potatoes and chicken are cooked through, about 50 minutes.
Transfer to a serving plate, spoon some of the gravy on top, and sprinkle with basil and parsley.
How Would You
Rate this recipe?
Please log in to rate
Reviews