CHICKEN SAUSAGE IN THE OVEN RECIPES

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.

Steps:

• Heat the oven to 375F.
• Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
• In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
• Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
• Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
• Add the remaining 1 Tbsp olive oil to the pan.
• Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
• Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
• Add the remaining garlic and cook about a minute more.
• Pour in the wine and scrape any browned bits from the bottom of the pan.
• Increase the heat slightly and allow most of the liquid to cook off.
• Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
• Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
• Fold in the beans and sausage and stir.
• Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
• Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.