Skillet Chicken & Sausage Vesuvio with Garlic Wine Pan Sauce

By Sprig Originals ✓ · cooked up in Sprig

A Chicago steakhouse classic built in one big skillet: bone-in chicken thighs and Italian sausage browned hard, potato wedges crisped in the rendered fat, then everything roasted together and finished with a punchy garlic, white wine and oregano pan sauce studded with sweet peppers and peas. The sauce comes together right in the pan, so nothing gets watered down and every wedge of potato soaks up flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 12 oz sweet or hot Italian sausage links
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 2 tbsp olive oil

• 1 1/2 lb russet or Yukon Gold potatoes, cut into 8 wedges each
• 1 red bell pepper, cut into 1-inch strips
• 1 green bell pepper, cut into 1-inch strips
• 8 garlic cloves, smashed and peeled
• 1 cup frozen peas

• 3/4 cup dry white wine such as Pinot Grigio
• 3/4 cup low-sodium chicken broth
• 1 tbsp unsalted butter
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan, for serving (optional)

Instructions

1. Heat the oven to 425°F. Pat the chicken thighs very dry with paper towels and season all over with the 1 1/2 tsp kosher salt, black pepper and 1 tsp dried oregano. Let them sit at room temperature while you cut the potatoes and peppers.
2. Set a 12-inch oven-safe skillet or cast-iron pan over medium-high heat with 1 tablespoon of the olive oil. Add the sausage links and brown 6 to 8 minutes, turning, until deeply colored on all sides (they will not be cooked through). Transfer to a plate.
3. Add the chicken thighs skin side down to the same pan. Cook undisturbed 8 to 10 minutes over medium-high heat until the skin is crisp and releases easily; flip and cook 2 minutes more. Move the chicken to the plate with the sausage, skin side up.
4. Pour off all but about 3 tablespoons of fat from the skillet (add the remaining 1 tablespoon olive oil if the pan looks dry). Add the potato wedges in a single layer, cut sides down, season lightly with salt, and cook 8 to 10 minutes without stirring much, turning once, until the cut faces are golden brown.
5. Push the potatoes to one side and add the bell pepper strips and smashed garlic cloves. Cook 2 to 3 minutes, stirring, just until the garlic is fragrant and lightly golden — do not let it brown darkly or the sauce will taste bitter.
6. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Simmer 2 minutes to cook off the raw alcohol, then add the chicken broth, 1 tsp dried oregano and the red pepper flakes.
7. Cut the sausage links into 2-inch pieces and nestle them and the chicken thighs (skin side up, skin above the liquid) into the pan among the potatoes. Slide the skillet into the oven and roast 22 to 28 minutes, until the potatoes are tender, the sausage is cooked through, and the thickest part of the chicken registers 175°F.
8. Carefully remove the skillet (the handle is hot). Move the chicken and sausage to a platter. Set the skillet over medium heat, stir in the frozen peas and the butter, and simmer 2 to 3 minutes until the peas are bright and hot and the sauce has thickened slightly and coats the potatoes.
9. Turn off the heat and stir in the lemon juice and parsley. Taste and add salt if needed. Return the chicken and sausage to the pan, spoon the potatoes, peppers and peas around them, and shower with Parmesan if using. Serve straight from the skillet with plenty of bread for the garlic pan sauce.

Chef's tips

Nutrition (per serving, estimated)

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