Ingredients

The following ingredients have 4 Servings
  • 8 boneless
  • skinless chicken thighs
  • Salt and pepper
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • divided
  • 1 lemon
  • halved
  • 1/2 pound Italian sweet sausage with fennel (2 links out of the casings or bulk)
  • 1 red frying or bell/field pepper
  • quartered lengthwise and thinly sliced
  • 1 medium onion
  • quartered and thinly sliced
  • 6 cloves garlic
  • sliced
  • 3 to 4 sprigs (3 tablespoons) rosemary
  • coarsely chopped
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 rounded tablespoons chopped
  • hot pickled cherry peppers plus a splash of their brine
  • Crusty bread like ciabatta
  • for mopping

Instruction

  • Heat a large, cast-iron skillet over medium-high heat
  • Season chicken with salt and pepper, and dredge in flour; shake off excess
  • Add 2 tablespoons of oil to the pan, 2 turns of the pan and brown half of the chicken until crispy and golden on both sides
  • Remove to a plate, add more oil as necessary and repeat with remaining chicken
  • Brown both lemon halves, cut-side-down, to caramelize the flesh; reserve
  • Add the sausage to the drippings in the pan and brown and crumble; remove
  • Add peppers, onions, garlic and rosemary, and season with salt and pepper
  • Stir 5 minutes to soften then add wine and stir 1 minute
  • Add chicken stock and slide chicken and sausage back in
  • Simmer and thicken; stir in juice of caramelized lemon and swirl in the hot peppers and a splash of their juice