Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 1 pound Italian sausage, sliced
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced (red or yellow)
- 1 cup chicken broth
- 1 cup white wine (or extra chicken broth)
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp dried oregano
- ½ tsp red pepper flakes, optional
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Season chicken with salt and pepper.
- Brown chicken in olive oil over medium-high heat, 5–7 minutes per side. Remove and set aside.
- Cook sliced Italian sausage in same skillet until browned, about 5 minutes. Remove and set aside.
- Sauté onion and bell pepper 3–4 minutes until softened. Add garlic 1 minute until fragrant.
- Deglaze with white wine, scraping browned bits, reduce 3 minutes.
- Add chicken broth, apple cider vinegar, Worcestershire sauce, oregano, and red pepper flakes.
- Return chicken and sausage to skillet, ensuring submerged. Bring to gentle boil, then simmer low heat 30–35 minutes until chicken is cooked and tender.
- Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
Notes
- Red pepper flakes can be adjusted to taste.
- Serve with mashed potatoes or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American