Spicy chicken and sausages. Photo for The Washington Post by Stacy Zarin Goldberg and food styling by Lisa Cherkasky

6 servings

Serve with smashed potatoes (cooked with the skins on, then smashed and finished with hot milk and butter) and garlicky sauteed spinach.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 340 g sweet Italian sausage links
  • 6 bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 cup thinly sliced onion
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 cup white or red wine vinegar
  • 1/2 cup low-sodium chicken broth
  • 12 ounces marinated artichoke hearts, drained
  • 1 cup sliced, drained banana peppers, pickled cherry peppers or pepperoncini
  • Chopped fresh basil or parsley, for garnish (optional)

Method

  1. Preheat the oven to 350 degrees.
  2. Heat the oil in a large, ovenproof skillet or saute pan over high heat; quickly reduce to medium-high, add the sausages and cook for about 4 minutes total, turning them often until they are lightly browned on all sides. (They will not be cooked through.) Use tongs to transfer them to a platter.
  3. Check the skin on each thigh, smoothing it or trimming any excess, as needed. 
  4. Season each piece lightly with salt. 
  5. Working in two batches, add the thighs to the pan, skin sides down. Cook for about 6 minutes, or until just the skin is crisped and golden brown. Use tongs to transfer the pieces, skin sides up, to a platter.
  6. Discard all but 2 tablespoons of the fat from the skillet, stir in the onion and reduce the heat to medium-low. 
  7. Cook for about 8 minutes, stirring a few times, until lightly golden. 
  8. Add the garlic and cook for 1 minute, stirring, then add the wine. Cook for several minutes, scraping the pan to dislodge any browned bits, until the wine has reduced by half. Pour in the vinegar and broth, then remove from the heat.
  9. Slice each browned sausage into 1-inch lengths. Return the chicken, skin side up, to the pan along with any accumulated juices. Tuck the sausage chunks in between the pieces of the chicken. Add the artichokes and pickled peppers. 
  10. Transfer to the oven; bake (middle rack) for about 30 minutes or until just cooked through.
  11. Let the dish rest for 5 minutes before dividing the chicken and sausages among individual plates.
  12. Spoon the vegetables and sauce over the meat. Garnish with the basil or parsley, if desired, and serve warm.