Name: One Pot Chicken and Sausage Skillet (Chicken Scarpariello)
Prep time: 10 min
Cook time: 45 min
Ingredients: 4 chicken thighs; 1/2 pound Italian sausage, cut into 1to 2 inch lengths; 3 medium potatoes, sliced into large chunks; 1 red bell pepper, chopped in large pieces; 1 onion, chopped in large pieces; 9 mushrooms, halved; 3 hot cherry peppers in vinegar, deseeded and torn into pieces; 2 garlic cloves, sliced; 1/2 cup white wine; 1/4 cup cornstarch; 2 tablespoon olive oil; Old Bay seasoning; Salt and pepper

One Pot Chicken and Sausage Skillet (Chicken Scarpariello)

By: Anne Colagioia

This healthy chicken recipe from Anne Colagioia is super simple to make, and is loaded with flavor. Chicken Scarpariello is an Italian-style one pot chicken dish featuring sausage and heaps of vegetables. This is one of the tastiest one pot meals around.

Notes

This dish can also be finished on the stove top by simply covering the pan, lowering the heat and allowing it to simmer for 20-25 minutes. If you want the chicken skin to remain crisp finishing it in the oven works best.

For a mild dish omit the hot cherry peppers.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this healthy chicken recipe, watch this food video tutorial:

Preparation Time10 min

Cooking Time45 min

Cooking MethodSkillet

Ingredients

4 chicken thighs
1/2 pound Italian sausage, cut into 1to 2 inch lengths
3 medium potatoes, sliced into large chunks
1 red bell pepper, chopped in large pieces
1 onion, chopped in large pieces
9 mushrooms, halved
3 hot cherry peppers in vinegar, deseeded and torn into pieces
2 garlic cloves, sliced
1/2 cup white wine
1/4 cup cornstarch
2 tablespoons olive oil
Old Bay seasoning
Salt and pepper

Instructions

Preheat the oven to 375 degrees F or 190 degrees C.
Season the chicken thighs with salt, pepper and old bay seasoning, then add them to a large Ziploc bag with the cornstarch. After sealing the top of the bag shake until the chicken is well coated then set the chick aside on a plate.
In a very large nonstick sauté pan over a medium high heat, add 2 tablespoons of oil and place the chicken, skin side down into the pan then add the sausage to the pan in the remaining space available.
Turn the chicken and sausage over after the first 5 minutes and sauté for 3 to 5 minutes on the second side before removing all the meat from the pan and setting aside.
Add the potatoes with some salt and pepper to the pan and sauté for 5 minutes before turning them and adding all the rest of the vegetables and a little more salt and pepper, then sauté for another 3 to 5 minutes.
Stir everything together and place the chicken back into the pan being sure each piece has contact with the bottom. Nestle in the sausages wherever they fit, pour in the wine and any drippings from the meat then bake uncovered at 375 egrees F or 190 degrees C for 30 minutes.