CHICKEN PEPPERS RECIPE RECIPES

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES RECIPE | ALLRECIPES

Chicken, Sausage, Peppers, and Potatoes Recipe | Allrecipes image

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Provided by Chef John

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
Cut two slashes down to the bone on the skin side of each chicken thigh.
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Nutrition Facts : Calories 664 calories, CarbohydrateContent 28.2 g, CholesterolContent 153 mg, FatContent 45.8 g, FiberContent 3.5 g, ProteinContent 33.8 g, SaturatedFatContent 14.1 g, SodiumContent 1288 mg, SugarContent 2.8 g

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR RECIPE | ALLRECIPES

Chicken and Peppers with Balsamic Vinegar Recipe | Allrecipes image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Meat and Poultry Chicken Breast Stir-Fry

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, CarbohydrateContent 13.2 g, CholesterolContent 71.9 mg, FatContent 17.6 g, FiberContent 2.2 g, ProteinContent 28.2 g, SaturatedFatContent 2.9 g, SodiumContent 71.3 mg, SugarContent 6.1 g

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