We’re not complicated people here. We like what we like and Pete cooks every day. We don’t have these overly complicated extravagant meals all the time. We’re really very content with simple dinners that are full of flavor.
This chicken and sausage bake is definitely one of them.
It’s easy and really cheap. Some sausage, some chicken, and everything else is pretty much a pantry staple.
That’s the kind of meals we like too. I like the ones that use what we already have in our stockpile because that’s the point of it. I don’t buy it to collect dust. I buy it because it’s food we use on a regular basis.
Chicken & Sausage Bake
- canola oil
- 1 pound russet potatoes (peeled, cut into wedges)
- 1/2 pound sweet Italian sausage (cut into 1-inch pieces)
- One large bone-in split chicken breast
- Olive oil
- 4 garlic cloves (peeled and chopped)
- 1 medium onion (peeled and chopped)
- 1/2 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken stock
- 1 red bell pepper (cut into thick strips)
- 1 yellow bell pepper (cut into thick strips)
- 1 can peas
What You’ll Do:
Preheat the oven to 400 degrees.
Heat canola oil in a skillet over medium heat. Add the potatoes and sausage, and brown on all sides, about 8 minutes.
Transfer the potatoes and sausage to a roasting pan.
Season the chicken on both sides with salt. Brown chicken on both sides, about 8 to 10 minutes.
Add the chicken to the roasting pan.
Put 3 tablespoons olive oil and garlic into skillet. Add in the onions and Italian seasoning. Deglaze with the white wine. When the white wine has reduced by half, add the chicken stock. Boil.
Pour all the contents of the skillet into the roasting pan. Add the bell peppers and sprinkle everything with salt. Drizzle with olive oil. Place in the oven, and roast 20 minutes. Add the peas.
Stir and return to oven for 30 to 40 minutes (until the chicken is tender and caramelized and only a thin layer of liquid remains). Stir occasionally.