I am 100% German, born and raised, there is no question about that. However, in the kitchen I am half Italian, I think. Not only do I love to eat Italian food, but I also love to cook it. I am constantly looking for a recipe I haven’t cooked before that stems from the beautiful country of Italy. And lucky for me, there seems to be an endless stream of delicious recipes. On this website, I have pretty much covered lots of simple recipes, it is time we get a little bit more extensive. This dish is not necessary hard to make, but it does take a few more steps and ingredients, and it will absolutely be worth your time. You will awe your friends and family with this dinner. (The recipe calls for sliced vegetables and whole chicken thighs with bones and skin, however I chose to chop the vegetables and cut boneless, skinless chicken into chunks. Just a personal preference…)
What you’ll need:
- 3 pounds bone-in, skin-on chicken thighs
- salt and pepper
- 2 tbsp olive oil
- 4 – 6 links Italian sausage, sliced
- 1 onion, thinly sliced
- 1 red pepper, thinly sliced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 6 – 8 pickled peppercorncini peppers, sliced, plus 1/4 cup of liquid from the jar
- 1/2 cup chicken broth
- 1/4 cup white wine vinegar
- 1 tsp dried oregano
Sauté the onions in a deep frying pan for about 4 minutes. Add red peppers and continue to sauté for another 4 to 5 minutes.
Add garlic and sauté for another minute. Add sliced Italian sausage and cook for about 5 minutes.
Add the chicken and cook for 5 minutes while stirring. Add the peppercorncini and cook for 3 to 4 more minutes.
Add white wine, liquid from peppercorncini jar and white wine vinegar. Season with salt, pepper and dried oregano. Simmer on low, covered, for 15 to 30 minutes. Serve with your favorite pasta.
Bon Appétit!
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