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Chicken Sausage & PeppersRECIPE Chicken, Sausage & Peppers
Adapted from The Tucci Cookbook
Serves 2 Generously
A CookTale
This is a new and a very good family Italian cookbook written by Stanley Tucci, best known as a Hollywood and Broadway actor. His co-writer is Gianni Scappin, co-owner and head chef of Woodstock’s now famous Cucina Restaurant. Simple yet full of tasty ingredients and most satisfying on a cold Winter evening.INGREDIENTS1/3 C of Peanut Oil
3 Chicken Thighs (cut in half)
2 Sweet or hot Sausages (cut into 1/2″ slices)
1 large Onion (cut into quarters)
5 Garlic Cloves (cut in half)
1 or 2 Idaho Potatoes (cut into 1″ dice)
1 large Red Bell Pepper (cut into 1″ dice)
3 Rosemary sprigs
Kosher Salt & Black Pepper
Pinch of Red Pepper Flakes

METHOD

1 Heat the oven to 425 degrees F. Heat a large skillet & add the Peanut Oil. Add the Chicken, skin side down, season with Salt & Pepper & brown well on one side for about 5 minutes; turn & brown lightly on the other side for 3 minutes. Set aside in a large bowl.

2. Add the Sausage, Onion, Bell Pepper & Garlic to the skillet. Cook, stirring frequently, until the Sausage is lightly browned. Transfer to the bowl.

3. Add the Potatoes, Rosemary & Red Pepper Flakes. Cook for a few minutes to begin to brown the Potatoes. Return the contents of the bowl to the skillet & toss together.

4. Transfer to a baking pan & oven bake for about 20
minutes. Do not overcook the Thighs, remove them after 10 minutes if necessary. Cover them with foil to keep warm.

5. Remove the pan from the oven, return the Thighs to the pan & gently toss it all together.

6. Ready to plate and serve.

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