Braised Chicken Thighs With Peppers and Sausage 4.000

Katherine Frey/The Washington Post

Mindful Makeover Mar 13, 2013

Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.

Use your favorite mild peppers. Bell peppers work fine, but there are many other mild peppers showing up in markets that work well.

-- Stephanie Witt Sedgwick

Make Ahead: This dish can be prepared a day in advance.

Servings: 4
  • 1 tablespoon olive oil
  • 8 small skinless bone-in chicken thighs, trimmed of excess fat (1 3/4 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • One 4-ounce link sweet italian sausage, casing removed
  • 8 ounces mild peppers, such as Italian long, Ancient Sweets or bell peppers, cored, seeded and cut into strips 1/4-inch wide and 3 to 4 inches long
  • One 5-ounce onion, thinly sliced
  • 2 tablespoons flour
  • 1 tablespoon double-concentrated tomato paste (may substitute 2 tablespoons regular tomato paste)
  • 1/2 cup dry white wine
  • 1 1/2 cups homemade or no-salt-added chicken broth
  • 2 teaspoons dried italian herbs, oregano, cracked rosemary, basil, and/or thyme


Preheat the oven to 325 degrees.

Heat the oil in a large, shallow, nonstick, ovenproof braising pan or saute pan over medium-high heat. Season the chicken thighs with salt and pepper to taste; add half to the hot pan. Cook for 3 to 4 minutes, turning once, until lightly browned on both sides. Transfer the chicken to a platter or sheet of aluminum foil. Repeat with the remaining thighs.

Reduce the heat to medium; add sausage by the pinch. Cook for about 3 minutes, stirring and breaking up any clumps.

Add the sliced peppers and onion. Cook for 6 to 8 minutes, stirring, until the vegetables are soft and just starting to brown. Add the flour and stir to coat, then add the tomato paste; cook, stirring, for 1 minute. Stir in the wine and cook for 1 minute. Add the broth and dried herbs; season with salt and pepper to taste, then stir until well incorporated.

Slip the browned chicken thighs into the sauce. Increase the heat to medium-high. Once the sauce comes to a boil, cover and transfer to the preheated oven. Bake for 40 minutes.

Uncover, taste the sauce and adjust the seasoning as needed. Serve hot.

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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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