Ingredients

The following ingredients have 6 Servings
  • 1 loaf Italian bread, torn into 1-inch pieces (about 8 cups)
  • 1 pound ground mild Italian sausage ground mild Italian sausage
  • 6 chicken thighs, skin-on, bone-in
  • 3 teaspoons sea salt
  • 1 large yellow onion, diced
  • 4 celery ribs, ¼-inch sliced (about 1½ cups)
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary, chopped
  • 1 tablespoon chopped fresh thyme leaves
  • ¼ cup minced flat-leaf parsley, plus more for serving
  • ½ teaspoon freshly cracked black pepper
  • 1¾ cups chicken stock

Instruction

  • Preheat the oven to 350°F with a rack in the center position
  • Spread the bread pieces onto a large rimmed baking sheet
  • Bake in the oven, stirring halfway through until dried out, about 15 minutes
  • Meanwhile, heat an oven-proof braiser or Dutch oven, over medium-high heat
  • ADd the sausage and cook, breaking it up with a wooden spoon, until browned, about 7 minutes
  • Transfer the sausage to a large bowl
  • Place the braiser back over medium-high heat
  • Season the chicken thighs with 2 teaspoons of the salt
  • Add the chicken, skin side down, and cook without disturbing until the chicken skin is brown and crispy, about 5 minutes
  • Transfer the chicken to a plate
  • Add the onions and celery and cook, stirring occasionally, in the residual chicken and sausage fat until just beginning to brown, about 10 minutes
  • Remove the braiser from the heat.Transfer the onions, celery and drippings into the bowl with the sausage
  • Add to the bowl the bread pieces, fresh sage, rosemary, thyme, parsley, remaining 1 teaspoon salt, pepper, toss to combine
  • Drizzle the chicken stock evenly over the bread mixture and toss gently to combine
  • Transfer the bread mixture to the braiser
  • Nestle the chicken thighs, skin side up, into the bread mixture
  • Bake, uncovered, until the chicken thighs register 170°F on an instant read thermometer, about 40 minutes.Transfer the cooked chicken thighs onto a plate
  • Give the bread mixture a stir to incorporate with any excess liquid in the bottom of the pan
  • Garnish with extra parsley