Crispy chicken and sausages with pickled peppers
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Crispy chicken and sausages with pickled peppers
The sweet and spicy brine from the pickled peppers makes all the difference to the sauce in this flavour-packed, all-in-one sharing dish
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
714Kcal
Fat
39gr
Saturates
13gr
Carbs
24gr
Sugars
12gr
Fibre
8gr
Protein
63gr
Salt
2.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp olive oil
- 1 x 454g pack Stamford Street Co. sausages*
- 1 x 1kg pack bone-in chicken thighs
- 2 onions, finely sliced
- 2 red peppers, sliced
- 2 garlic cloves, finely sliced
- 2 rosemary sprigs, leaves picked
- 100ml chicken stock* (made using a stock cube)
- 1 x 385g jar sweet & hot whole cherry peppers
- 1 x 400g tin cannellini beans, drained
Step by step
- Heat the oil in a large, shallow flameproof casserole and fry the sausages for 3-4 minutes, until browned all over. Remove to a plate. Add the chicken thighs to the pan, skin-side down, and fry for 6-8 minutes, until the skin is golden. Turn the thighs over and continue to cook for 1 minute on the underside, then remove to the plate. Preheat the oven to 200°C, fan 180°C, gas 6.
- Add the onions and red peppers to the pan and fry for 5-6 minutes, or until softened. Add the garlic and rosemary and continue to cook for 1-2 minutes, then add the stock and let bubble, scraping up any residue from the bottom of the pan.
- Cut the sausages into chunky pieces and add these to the pan with the jarred cherry peppers and all of the brine from the jar. Nestle the chicken thighs, skin-side up, into the juices and bake, uncovered, for 25 minutes.
- Remove the chicken thighs and cover to keep warm. Place the casserole on the hob and stir in the beans. Simmer for a couple of minutes to heat through, then return the chicken into the pan.
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Serve the pan in the middle of the table with the blistered green beans (see recipe, below).
*Use gluten-free stock, and check your chosen sausages are glutenfree, if required.
