I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, February 28, 2020

Braised Chicken and Sausage Tray Bake (Scarpariello)

This rustic Italian dish is great because you can add or take away ingredients you like or don't and it still comes out delicious! And bonus, this can make two meals... chicken, potatoes and veg one night and sausage, potatoes and veg the next!
4 bone-in chicken thighs
salt and pepper
4 hot Italian sausages
3 tbsps olive oil
2 lbs potatoes, diced
2 large onions, thick sliced
1 sweet pepper, thick sliced
2 tbsps fresh minced garlic
1/4 cup white wine
1 tsp dry oregano
1 tsp dry rosemary
1/4 cup balsamic vinegar
1 cup chicken stock
4 small thai peppers
1/2 cup black olives
1 tbsp capers with some of the brine
1 tbsps slivered sundried tomatoes
2 tbsps butter
fresh parsley

Can you believe the size of this ↓ potato! It was one whole pound all by itself!
Anyways... to start salt and pepper the chicken thighs, then heat oil in large skillet. Brown the chicken 4-5 minutes per side and remove to a plate. Add sausages to the skillet and brown 3-4 minutes. Remove those to the plate as well.

Add the potatoes to the skillet and toss with the pan juices to coat. Cook 10 or so minutes stirring occasionally then take the potatoes out of the skillet. You want them nicely golden and almost cooked.

Finally add the onions and sweet pepper to the skillet and cook for 3 minutes adding the minced garlic in the last minute. De-glaze the pan with the white wine and remove the skillet from the heat.

Toss the potatoes with the onion mixture and add the oregano, rosemary, balsamic, chicken stock, thai peppers, black olives, capers and sundried tomatoes.
Oil a large and deep baking pan and empty the skillet into the pan. I used a 16 X 11 X 2" pan. Lay the chicken and sausages on top with a few sprigs of parsley. 
Cover with foil and bake at 400°F for 30 minutes. Remove foil, stir the vegetables and spoon some of the juices over the meat. Return to the oven uncovered for about 15 minutes. Check to see if the potatoes, chicken and sausages are cooked and return to the oven a few minutes if not. If chicken is done before the potatoes remove to a plate and keep warm until the potatoes catch up, and vice versa.
Make a space in the center of the pan and add the butter to the juices, stirring through to make a sauce.
Serves 8 (or 4 twice!)

Adapted from: afamilyfeast.com 

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