The Best Rosemary Chicken Recipe With Italian Sausage (One Pan, 7 Ingredients) by Donna John
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This rosemary chicken recipe with Italian sausage recipe has been in my recipe box since the late '80s. The ingredients for this chicken recipe 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 dinner, this Italian-inspired recipe be in your recipe box or binder, too.
You only need seven simple ingredients to make this easy rosemary chicken recipe. Here is your short shopping list: Italian sausage (regular, mild or spicy), bone-in chicken thighs, an onion, fresh garlic, fresh or dried rosemary, chicken broth and red wine vinegar.
Check out the health benefits of rosemary (rosemary is a Blue Zone herb), the health benefits of garlic and the health benefits of onion. And don't forget the high-protein chicken. Protein is an important part of our diets.
Serve this one-pan recipe for dinner with a vegetables and either a potato or rice to soak up that sauce.
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 3 - 4 links Italian sausage (about 1/2 pound)
- 4 - 6 bone-in chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary or dried rosemary
- 1/2 cup chicken broth
- 1 tablespoon red wine vinegar
Here's how to make it:
- Prick the skin of the sausage all over with a fork. Cook in a skillet (I used a cast iron 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. You could use bulk sausage in this recipe if you don't have links.
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Season the chicken with salt and pepper. Put it in the skillet, skin side down, and brown on all sides. Remove the chicken.
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Add the onion to the skillet and cook, stirring, about 5 minutes. Add the rosemary and garlic. Cook about 1 minute.
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Add the broth and red wine vinegar. Stir to combine then put the chopped sausage and chicken back in the skillet.
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Cover and simmer gently until the chicken is cooked through, about 25 to 30 minutes. Chicken is cooked at 165 degrees F on a food thermometer. Add more salt and pepper, if needed, before serving. Store any leftovers in an airtight container in the fridge. I reheat in the microwave.
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