One Pan Wonder! Chicken Campagnola!
The weather is getting cooler. You can feel the hint of the cold weather to come and I am THRILLED! It puts a spring in my step and I get a LOT more done.
It’s the weather that makes you want to come home after a long day to a warm, comforting dinner, especially as it gets dark earlier. But that’s not to say you want to come home and be in the kitchen for long before you can sit and enjoy a good meal.
This is the one-pan wonder you’ve been waiting for. A quick chop, a coat of olive oil & white wine, and into the oven it goes! It won’t take long before it’s out of the oven and supper is served.
My father, Carmine, gets all the credit for this one. I was having friends over and just drew a blank on what to serve. My dad suggested this dish as if it was the most obvious choice. And yeah… now it certainly is! It has a variety of wonderful flavors that go from sweet to savory to spicy – and you can adjust to your own tastes.
The rustic quality to having it all in one serving platter… a bottle of wine… a loaf of crusty bread… and definitely make extra! You’re going to be dreaming of leftovers for lunch as you are still reveling in each bite.
- • 8 pcs bone-in skin-on chicken thighs
- • 1 lb sweet Italian sausage cut into 2” pieces
- • 1 lb small white potatoes halved
- • 1 medium onion chopped
- • 2 long hot peppers chopped
- • 2 red bell peppers chopped
- • 1 cup olive oil
- • 1 cup white wine
- • 4 sprigs fresh rosemary water soaked
- • salt & pepper to taste
- Add onions and peppers to a large bowl with salt & pepper, 1/4 cup olive oil, and 1/4 cup white wine. Coat well. Distribute evenly in a parchment paper-lined baking pan. Set aside.
- Repeat with potatoes and rosemary leaves. Do the same for the sausage, then the chicken. Add remaining rosemary sprigs as you like.
- Bake at 375° for 60-75 minutes until chicken is cooked to 165° and golden brown. Plate and serve.