Braised Chicken Thighs, Sausage, Potatoes And Broccoli Rabe

This recipe defines a “one pot meal”.

Eight Chicken Thighs

A Pound Of Hot Or Sweet Italian Sausage Links

A Pound Of Cleaned Broccoli Rabe With The Stems Removed

A Pound Of Small Red Potatoes Cleaned And Sliced In Half

1/4 Cup Of Chopped Spanish Onion

Two Minced Garlic Cloves

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

Two Cups Of Chicken Stock

A  Tablespoon Of Olive Oil

Preheat the oven to 350 degrees.

Sprinkle the chicken evenly with the sea salt and the ground black pepper. Add the olive oil to a large Dutch oven. Put the pot on medium high heat and brown the sausage on all sides. Remove the sausage to a plate. Brown the chicken thighs on both sides. Remove the chicken to a plate.

Discard the grease from the chicken and the sausage but retain the brown bits that have accumulated on the bottom of the pot. On medium high heat, cook the onions while stirring for two minutes. Add the garlic and the crushed red pepper flakes. Cook while stirring for an additional minute. Add the white wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the chicken stock and stir the contents. Add the broccoli rabe and the potatoes. Lastly, place the chicken thighs and the sausage on top of the broccoli rabe and the potatoes. Cover the pot loosely with aluminum foil. Place the pot in the preheated oven.

Cook for one and a half hours. Remove the aluminum foil during the last thirty minutes of cooking time. Serve with lemon wedges.