Servings: 6 people
Ingredients
- 8 Bone-in, skin-on chicken thighs
- 1 cup Flour
- 1/2 tsp Dried Basil double if using fresh minced
- 1/2 tsp Dried oregano double if using fresh minced
- 4 tbsp Butter
- 4 Spicy Italian sausage links
- 4 tbsp Olive oil
- 2 cups Red bliss potatoes (optional) cut into 1 inch pieces, skin on
- 1 cup Pepperoncini peppers (optional) cut to bite size
- 1/2 cup Sun dried tomatoes, julienned
- 1 Large Vidalia or yellow onion chopped roughly
- 1 tbsp Minced garlic
- 1/2 can Quartered artichoke hearts, drained
- 1 tbsp Capers
- 1 tsp Granulated garlic or garlic powder
- 1 tsp Granulated onion or onion powder
- 2 tbsp Fresh lemon juice can be bottled
- 1/2 cup Dry white wine
- 2/3 cup Chicken broth
- 1/3 cup Fresh parsley, finely chopped
- 1 Fresh lemon cut in to wheels
Instructions
- Preheat oven to 400 degrees F.Mix the flour, oregano and basil together, add salt and pepper to taste, and set aside. Rinse the chicken and pat dry.In a cast iron, or oven proof skillet, heat 4 tablespoons of olive oil on medium high, being careful the oil does not get to hot and smoke. Add the chicken and brown on all sides, working in batches if need be. Remove the chicken to plate and drain off all but a tablespoon or two of oil, then brown the sausage – it does not need to be cooked fully, as it will finish in the oven. Remove and cut into one inch pieces.Add onion to skillet and cook til soft, then add in garlic. Cook garlic for one or two minutes, being careful not to burn, then stir in white wine and using a wooden spoon scrape up the browned bits at the bottom of the pan. Add in Chicken broth, granulated garlic and onion. Stir to incorporate and reduce by half.Add chicken and sausage to the pot, spooning some of the sauce over top, then add in the potatoes, artichoke hearts and sun-dried tomatoes.Place the skillet in the oven and bake for 20 minutes.In a small sauce pan mix the remaining flour and herbs with the butter, stirring to constantly to combine. Cook for 2 – 3 minutes over medium low heat to make a roux.Remove from oven and remove chicken to a platter, covering with foil to keep hot. Stir the roux into the skillet, whisking to incorporate, then add the lemon juice and capers. Pour sauce over chicken on platter, garnish with parsley and lemon wheels and serve.
Tried this recipe?Let us know how it was!