This robust stew is even better the next day. I’ve been caught fork in hand, well past midnight, dipping in for seconds. My husband loves to take some chunky rustic bread and sop up the sauce, so be sure to buy a loaf on your way home.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon olive oil
- 1 pound spicy kosher sausage of your choice, cut into 1-inch pieces
- 1 (4-pound) whole chicken cut into eighths, then cut each breast in half
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon pimenton, smoked paprika, or Hungarian hot paprika
- 1 medium onion, sliced
- 4 cloves garlic, smashed
- ½ cup sliced sun-dried tomatoes (if possible use ones packed in oil)
- 1 pound small potatoes (purple Peruvian, fingerling, red bliss or baby Dutch), halved
- ¼ cup white wine
- 1 tablespoon cornstarch (optional)
- ¼ cup finely chopped flat-leaf parsley
Preheat the oven to 350°F. Line a plate with paper towels. Heat oil in a Dutch oven over medium heat, and cook sausages until they are lightly browned and have rendered their fat, about 3 minutes. Transfer sausages to the prepared plate and reserve. Pat chicken dry with paper towels, and season with salt, pepper and paprika. Add chicken to pan, skin-side down, and cook in sausage fat, over medium heat, until nicely browned, about 10 minutes. Add onion, garlic, tomatoes, potatoes, wine, and reserved sausage. Cover and bake until the chicken and potatoes are tender, 30 to 45 minutes. If you prefer a thicker sauce, create a slurry by combining cornstarch with 2 tablespoons water and stir into the sauce. Bring to a boil and repeat if necessary. Sprinkle with parsley and serve family style.
Serve with Sautéed Garlicky Kale
Cut leaves from 2 bunches of kale into wide ribbons; discard the center stems. Rinse with cold water. Shake the residual water off the leaves, but do not dry completely. In a large skillet, over medium heat, heat 2 tablespoons olive oil and add 2 cloves crushed garlic and a generous pinch of red pepper flakes. Drop kale into the skillet, toss and cook until the leaves wilt and are nicely coated with oil. Reduce the heat to a simmer, cover, and cook for about 15 minutes. Season to taste with salt and pepper.