- ½ cup olive oil
- ½ lb sweet italian sausage in 1 “ chunks
- 2 lb chicken thighs
- salt and pepper
- 10 cloves minced or crushed
- 4 hot cherry peppers quartered and de-seeded
- ½ cup white wine vinegar
- 1 cup chicken stock
- ½ cup dry white wine
- 2 tbs fresh parsley
Wash chicken and pat dry.
Salt and pepper and rub into skin.
Add olive oil to med high heat and place chicken thighs skin side down along with sausage.
Cook until skin is nicely browned then turn over briefly.
Remove chicken and sausage from pan and set aside.
Drain remaining oil and grease and add garlic until lightly brown.
Add white wine vinegar and reduce by half.
Add white wine and reduce by half.
Add chicken stock and when boiling add back the chicken and sausage. Simmer for 5 min then transfer pan to oven at 475 for 30 min or until sauce is thick.