Chicken Thighs, Sausage, Pepper and Onion Bake

Chicken Thighs, Sausage, Pepper and Onion Bake

This is a great dish to prepare ahead of time and then have at hand to warm up and serve in numerous ways throughout the week. However, it smells so good as it slowly bakes in the oven that I doubt you will be able to put off devouring it for a later time!  Enjoy this hearty meal.

5 chicken thighs trimmed of fat

2 tablespoon olive oil

2 Andouille sausage links cut in one inch pieces

3 hot sausage links cut into one inch pieces

1 medium Green pepper sliced

1 large onion sliced

10 small mushrooms cut in half or thirds

2 bay leaves

3 garlic cloves

1 teaspoon oregano

2 teaspoons Herbs de Provence

1 small sprig rosemary

¼ teaspoon red pepper flakes

1 tablespoon balsamic vinegar

2 teaspoons coarse salt

1 teaspoon cracked pepper

1 small can tomato paste

2-3  cups water  (or ½  red wine/water)

Salt and pepper chicken on both sides.  In olive oil brown the chicken thighs for about 4 minutes on the stove top in a roasting pan.  

 

 Remove from them from the pan and add the sausage, onions, mushrooms, peppers and garlic and brown for another 5 minutes.  Remove the skin from the chicken and replace to the pan. 

 

 

 Add one small can of tomato paste and 2-3 cups of water (just enough to cover all)

 

Stir well and place in oven at 325degrees covered and bake for 40- 45 minutes.

TIPS:

·        Leftovers….well now be the DUMP COOK.. (first remove bones)

 

 

       and serve over rice or pasta.

·        Heat and make into a sandwich.  Top with cheese if you like.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!