Spicy Italian-Style Chicken with Sausage, Peppers, and Onions

Name: Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, vegetable oil; 8 ounces, sweet Italian sausage, casings removed; 2 pounds, bone-in, skin-on chicken breast halves, trimmed of excess fat and skin and cut crosswise into 2 or 3 pieces (see illustrations below); , Salt and ground black pepper; 1 , medium onion, halved and sliced 1/4 inch thick (about 1 1/4 cups); 1 , large red bell pepper, stemmed, seeded, and cut into 1/4-inch strips (about 1 1/2 cups); 3-5 , pickled hot cherry peppers, stemmed, seeded, and cut into 1/4-inch strips (about 1/4 cup); 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 2 teaspoons, granulated sugar; 1/3 cup, white wine vinegar plus 2 additional tablespoons; 3/4 cup, low-sodium chicken broth plus 1 tablespoon; 1 teaspoon, cornstarch; 1 teaspoon, minced fresh thyme leaves; 1 tablespoon, minced fresh parsley leaves

Main Courses
Europe
Italian
Fruits & Vegetables
Meat
Poultry
Vegetables
Pork
Chicken

Appears in Cook's Illustrated May/June 2007

This Italian-American skillet dish makes a great weeknight meal—once you solve the problems of greasy sauce and flabby skin.

SERVES 4 to 6

TIME 1½ hours

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