Chicken and Sausage with Sage
Savor the rustic elegance of Chicken and Sausage with Sage, a hearty, one-skillet wonder that’s brimming with rich, savory flavors. This recipe pairs golden, crispy chicken thighs with juicy Italian sausage, all simmered in a luscious sauce infused with fragrant sage, velvety butter, dry white wine, and aromatic garlic. The dish is a perfect balance of comfort and sophistication, ideal for weeknight dinners or special gatherings alike. Ready in under an hour, it’s easy to prepare yet impressive on the plate. Serve it alongside crusty bread to soak up the flavorful pan sauce, or pair it with creamy mashed potatoes or roasted vegetables for a complete meal. Indulge in this warm, soul-nourishing dish that celebrates simple ingredients brought to life by timeless cooking techniques.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 links Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (sliced thinly)
- 3 cloves garlic cloves (minced)
- 8 leaves fresh sage leaves
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sausage links and brown them for 4-5 minutes, turning occasionally. Remove the sausages and set aside with the chicken.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the fresh sage leaves to the skillet and stir for about 30 seconds to release their aroma.
Pour in the white wine, scraping the bottom of the skillet to deglaze it and release the browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the chicken broth, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Stir to combine.
Return the chicken and sausages to the skillet, nestling them in the sauce. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F).
Taste the sauce and adjust seasoning if necessary. Serve hot, spooning the sauce over the chicken and sausages. Pair with crusty bread, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2496 mg | 53% | |
*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.
