Please even the pickiest of eaters with this Italian Chicken with Sausage and Peppers that can be made in one-pan! Your family will love the combination of flavors that come from this dish simmered in Italian spices.
3 tablespoons olive oil
3 links sweet Italian turkey sausage
6 skin-on, bone-in chicken thighs
2 large onions, chopped
½ large red bell pepper, chopped
6 garlic cloves, finely grated
1 cup dry white wine
1 cup low-sodium chicken broth
½ cup chopped hot, sweet pickled Peppadew peppers in brine
1/3 cup Litehouse Italian Vinaigrette dressing
3 sprigs rosemary
Chopped parsley (for serving)
Preheat oven to 450 degrees F.
Heat 3 tablespoons olive oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.
Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.
Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes.
Add broth, peppers, dressing, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes.
Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and a thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.
Top with parsley and serve.