Chicken and Sausage in Tomato Sauce
Savor the rich, comforting flavors of this one-pot Chicken and Sausage in Tomato Sauce, a hearty and satisfying dish that’s perfect for family dinners or casual gatherings. Juicy, golden-browned chicken thighs and flavorful Italian sausages are simmered to perfection in a robust tomato sauce infused with garlic, onions, bell peppers, and aromatic herbs like oregano and basil. A splash of dry white wine and chicken broth elevates the sauce with depth and balance, while a hint of crushed red pepper flakes delivers a gentle kick. Ready in just over an hour, this versatile recipe pairs beautifully with pasta, rice, or crusty bread to soak up every last drop of the irresistible sauce. Garnished with fresh parsley, this dish is as stunning as it is delicious – a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 links Italian sausages (mild or spicy)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium bell peppers (red or yellow), sliced
- 28 ounces crushed tomatoes (canned)
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Place the sausage links in the pan and sear for 3-4 minutes per side until browned. Remove the sausages and set aside with the chicken.
Lower the heat to medium and add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until softened and fragrant.
Add the sliced bell peppers to the skillet and cook for an additional 5 minutes, stirring occasionally.
Pour in the dry white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, crushed red pepper flakes, and 1 teaspoon of salt. Mix well to combine.
Return the chicken thighs and sausages to the skillet, nestling them into the tomato sauce. Bring the mixture to a simmer and reduce the heat to low.
Cover the skillet with a lid and let the dish simmer for 35-40 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature of 165°F) and tender.
Remove the lid and cook for an additional 5-10 minutes to allow the sauce to thicken slightly.
Taste the sauce and adjust with additional salt or pepper if needed.
Garnish with chopped fresh parsley before serving.
Serve hot over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 52.2 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4864 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
