Chicken, Sausage & Potatoes

This is one of my favorite dishes for a couple of reasons; it’s pretty easy & it’s so damn tasty. I have to admit that I modified this from a Martha Stewart recipe I found. The appeal was that it could all be done in one pot. Martha uses whole chicken breasts. But I really prefer it as more of a stew with boneless chicken breast cut up, instead of a whole chicken breast to served on a plate over the potatoes. Either way, I’m sure you’ll enjoy this hearty dish!

Ingredients

Two large chicken breast – cut in half lengthwise
1 lb hot Italian sausage – casing removed, cut in two inc pieces
2 lbs fingerling potatoes – cut up
3/4 cup celerey – chopped
1 large shallot – chopped
4 cloves garlic – minced
1 tbsp flat parsley – chopped fine
1 tbsp oregano
salt and pepper to taste
1/4 cup red wine vinegar
2 cups liquid – chicken broth or water
EVOO – enough to initially coat your pot, then a little more to cook the chicken

Put oil in a large pot (dutch oven is best) and heat on medium. Add cut up sausage and brown. You don’t need to cook it all the way, that’ll happen during the course of the dish. Remove the sausage from the pan. Season the chicken with salt and pepper, cut it into pieces and add to hot pot. Brown chicken on all sides. Remove from pot and add to sausage.

Add a little oil to the pot. Add garlic, shallots, celery, parsley and potatoes. Cook until shallots are translucent. Add chicken and sausage back to pot and add enough liquid just to cover ingredients. Make sure chicken is on top. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes until chicken and potatoes are tender; 20 minutes.

Bring to a boil once again, to reduce liquid in pot to half it’s volume. Remove chicken from pot. Add vinegar and oregano to pot and stir. Once it combine, remove sausage and vegetables from pot and add to chicken. Garnish with a little parsley. Simmer sauce for a few minutes and then serve over chicken.

Dig in!