Follow these steps for perfect results
boneless, skinless chicken thighs
trimmed, cut into pieces
kosher salt
extra-virgin olive oil
sweet Italian sausage
cut into bite-sized pieces
garlic cloves
sliced
white-wine vinegar
dried oregano
Season the chicken thighs with salt.
Heat olive oil in a large cast-iron skillet over medium heat.
Brown half of the chicken and sausage on all sides, about 5 minutes. Remove to a plate.
Repeat the browning process with the second batch of chicken and sausage and remove to plate.
Return all chicken and sausage to the skillet.
Add the garlic and cook until browned and caramelized, 3-4 minutes.
Pour vinegar into the skillet and bring to a boil. Cook until syrupy, 2-3 minutes.
Reduce heat to low and sprinkle with oregano.
Cover the skillet and cook until the chicken is tender and glazed, 20-25 minutes.
Expert advice for the best results
Serve with crusty bread to soak up the sauce.
Garnish with fresh parsley or basil.
Add a pinch of red pepper flakes for extra heat.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead and reheated.
Serve in a shallow bowl, garnished with fresh herbs.
Serve with polenta
Serve with mashed potatoes
Serve with a side of roasted vegetables.
Pairs well with the savory and tangy flavors.
Discover the story behind this recipe
A classic Italian-American comfort food.
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