This Italian Sausage and Chicken Skillet is a hearty, one-pan meal that’s packed with flavors from tender chicken thighs, savory Italian sausage, and a medley of vegetables like mushrooms, bell peppers, and potatoes. The addition of Peppadew peppers brings a subtle sweetness and tang, while Italian seasoning ties it all together. It’s a perfect comfort food dish that’s both satisfying and simple to make, ideal for family dinners or even meal prep for the week.

Full Recipe:

Ingredients:

• 1 pound bulk Italian sausage
• 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 1 pound cremini mushrooms, quartered
• 1 onion, chopped
• 1 red bell pepper, cut into 3/4-inch pieces
• 1 green bell pepper, cut into 3/4-inch pieces
• 3 cloves garlic, minced
• 1 1/2 pounds russet potatoes, scrubbed and cubed into 1/2-inch pieces
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth
• 1/4 cup brine from Peppadew peppers
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt
• 1 cup Peppadew peppers, halved
• Chopped fresh Italian parsley, for garnish

Step-by-Step Directions:

1. Prep the Meat:

• Toss the cubed chicken thighs in the all-purpose flour, making sure each piece is evenly coated.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bulk Italian sausage and cook until browned, breaking it apart as it cooks (about 6-8 minutes). Transfer the sausage to a plate and set aside.

2. Brown the Chicken:

• Using the same skillet, add the floured chicken cubes. Cook until browned on all sides (about 5-7 minutes). Once the chicken is browned, remove it from the skillet and set aside with the sausage.

3. Sauté the Vegetables:

• Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the quartered cremini mushrooms and sauté for about 5 minutes, or until they begin to release their juices.
• Next, add the chopped onion, red and green bell peppers, and garlic. Cook for another 3-4 minutes until the vegetables soften and the garlic is fragrant.

4. Add the Potatoes:

• Stir in the cubed russet potatoes, making sure to coat them in the juices and oil from the vegetables. Cook for about 5 minutes, allowing the potatoes to brown slightly.

5. Deglaze the Pan:

• Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce for about 3 minutes.

6. Simmer with Broth and Peppadew Brine:

• Add the chicken broth, Peppadew brine, Italian seasoning, and salt. Stir well to combine all the flavors.

7. Return the Meat:

• Return the cooked sausage and chicken to the skillet, mixing them into the vegetable and potato mixture. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and the flavors are well combined.

8. Add Peppadew Peppers:

• In the last 5 minutes of cooking, stir in the halved Peppadew peppers for a sweet and tangy finish.

9. Serve:

• Garnish with freshly chopped Italian parsley and serve hot, right from the skillet.

 

Cooking Tips:

1. Meat Varieties: You can swap the Italian sausage with a spicy variety for extra heat or use a mix of sweet and spicy sausages for a balanced flavor.
2. Deglazing the Pan: When deglazing with white wine, ensure that you scrape up all the flavorful bits stuck at the bottom of the skillet, as they add depth to the dish.
3. Peppadew Peppers: These peppers add a sweet and tangy punch. If you can’t find them, you can use roasted red peppers or cherry peppers as a substitute.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
• Freezing: This dish can also be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and rewarm in a skillet or oven.

Nutritional Facts (per serving):

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrates: 25g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 31g

(Note: Nutritional values may vary based on portion sizes and specific ingredients used.)

 

FAQs:

1. Can I make this dish ahead of time?

Yes, this Italian sausage and chicken skillet is perfect for meal prep. You can cook the dish ahead of time and store it in the fridge. It reheats wonderfully and tastes even better the next day.

2. Can I substitute the wine?

If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth for a non-alcoholic option.

3. What other vegetables can I use?

Feel free to add vegetables like zucchini, cherry tomatoes, or spinach to this recipe. Simply add them during the sautéing process to incorporate extra flavor and nutrients.

4. Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used instead of thighs, but they may cook faster, so keep an eye on them to avoid overcooking.