Ingredients
- 2 pounds russet potatoes, peeled, cut into lengthwise wedges
- 1 (1 pound) link sweet or spicy Italian sausage, cut crosswise into 1-inch pieces
- 8 chicken pieces (bone left in and skin on)
- Salt and ground pepper
- 1/3 cup extra-virgin olive oil
- 5 to 6 garlic cloves, crushed and peeled
- 2 small onions, peeled, quartered at the root end
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 1 cup chicken stock
- 2 red, bell peppers, cut into thick strips
- 1 cup frozen peas, thawed
How to Make
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Step 1: Preheat the oven to 400 degrees and prepare a large roasting pan. Heat 1/3 cup olive oil skillet over medium heat. Add the potatoes wedges and sausage, and brown on all sides, about 8 minutes. When browned, transfer the potatoes and sausage to the roasting pan.
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Step 2: Season the chicken all over with salt and pepper. Brown chicken on all sides (do not cook all the through a few minutes on each side should do). Transfer the breast pieces to the roasting pan. To the same skillet add the crushed garlic. Once the garlic begins to sizzle, toss in the onions and oregano. Deglaze with the white wine. When the white wine has reduced by half, add the chicken stock. Return to a boil, and then pour all the contents of the skillet into the roasting pan. Toss in the bell peppers and sprinkle everything with a little more salt and pepper.
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Step 3: Place in the oven, and roast 20 minutes; then scatter in the peas. Stir and return to oven, to roast until the chicken is tender and caramelized and only a thin layer of liquid remains in the bottom of the pan, about 40-50 minutes more, stirring occasionally during roasting. Serve on a large warm platter.
We hope you enjoy this recipe!
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