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Hot chicken with sausages, tomatoes & peppers

Hot chicken with sausages, tomatoes & peppers served on a plate

Hot chicken with sausages, tomatoes & peppers

Name: Hot chicken with sausages, tomatoes & peppers
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp olive oil; 8 good-sized skin-on chicken thighs; 4 (about 400g) spicy sausages; 2-3 roasted red peppers from a jar, depending on their size (Peppadew are good in this); 2 red onions halved and cut into crescent moon-shaped slices; 400g can cherry tomatoes; 1 tsp chilli flakes; 8 garlic cloves grated to a purée; 2 tbsp sherry vinegar; 4 rosemary sprig leaves picked from 1, the others left whole; 125ml chicken stock

Diana Henry

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.8 out of 5.5 ratingsRate

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Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 good-sized skin-on chicken thighs
4 (about 400g) spicy sausages
2-3 roasted red peppers

from a jar, depending on their size (Peppadew are good in this)
2 red onions

halved and cut into crescent moon-shaped slices
400g can cherry tomatoes
1 tsp chilli flakes
8 garlic cloves

grated to a purée
2 tbsp sherry vinegar
4 rosemary sprig

leaves picked from 1, the others left whole
125ml chicken stock

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Nutrition: Per serving

kcal587
fat38g
saturates12g
carbs20g
sugars10g
fibre6g
protein39g
salt1.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer – one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides – you don’t want to cook the chicken through, just get some colour on it – then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
step 2

Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the ‘sauce’ that forms around the vegetables halfway through.
step 3

When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you’ve roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

Recipe from Good Food magazine, April 2019

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A star rating of 4.8 out of 5.5 ratings

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