HEARTY ONE PAN CHICKEN, SAUSAGE, AND PEPPER SKILLET

Preheat oven to 375 degrees.

Heat the olive oil in a large deep oven-proof* skillet over medium high heat.

Trim any excess fat off the chicken thighs and season them on both sides with 1 teaspoon each of the salt and pepper and 1 ½ teaspoons of the Italian seasoning.  Generously sprinkle the chopped rosemary over the skin on each thigh and lightly press to adhere.

Place the thighs, skin-side-down, in the hot oil and sear for 3-4 minutes until the skin is crispy and golden brown.  Flip to the other side and cook for 3 more minutes.  The thighs do not need to be cooked through and will cook again in the sauce.

Add the onions, garlic, and sausage to the pan drippings and cook, stirring frequently, until the onions are soft and fragrant and the sausage is mostly cooked through.  Add the mushrooms, green and red bell peppers to the pan and continue to cook for 4-5 minutes, stirring frequently, until the peppers soften.

Add the white wine and cook, stirring for another 2-3 minutes until most of the wine is absorbed.  Add the spaghetti sauce and remaining salt and black pepper to the pan.  Bring the sauce to a low boil.  Nestle the chicken thighs into the sauce so they are mostly submerged but some of the crispy skin is still exposed.  Reduce to a simmer and cover the pan. Let cook for 6-10 minutes until the peppers are very soft and the chicken is cooked through (160 degrees and juices run clear when pierced with a knife). Timing will depend on how large your chicken pieces are.  Place the pan in the oven, uncovered, for 5-7 minutes so the skin gets a little crispy on top.

Serve the chicken and sauce over risotto, rice, or pasta.  Garnish with the chopped parsley and serve with grated parmesan on the side if desired.

*If you don’t have an oven-proof skillet, you can transfer the sauce to a 9” x 13” pan and place the chicken in the sauce and bake at 375 until the chicken is cooked through.