How to Make One-Pan Rosemary Chicken With Italian Sausage (Sounds Strange, But Just Wait)! by Donna John
This rosemary chicken has been in my recipe box since the late '80s. The ingredients may make you scratch your head – chicken and sausage?!? – but once you taste how just a few ingredients come together to create a rich, flavorful meal, it'll be in your recipe box, too.
- 3 - 4 links Italian sausage (about 1/2 a pound)
- 4 - 6 bone-in chicken thighs
- 1 onion, chopped
- 2 - 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1/2 cup chicken broth
- 1 tablespoon red wine vinegar
- salt and pepper
Here's how to make it:
- Prick the skin of the sausage all over with a fork. Cook in a skillet over medium heat until browned on all sides and cooked through, about 10 minutes. Remove sausage from the pan, leaving the drippings in the skillet. Chop sausage into chunks.
- Season the chicken with salt and pepper. Put it in the skillet, skin side down, and brown on all sides. Remove the chicken.
- Add the onion to the skillet and cook, stirring, about 5 minutes.
- Add the rosemary and garlic. Cook about 1 minute.
- Add the broth and red wine vinegar. Stir to combine then put the chopped sausage and chicken back in the skillet. Cover and simmer gently until the chicken is cooked through, about 25-30 minutes. Add more salt and pepper, if needed, before serving.
Serve with a veggie and either a potato or rice to soak up that sauce.