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Donal Skehan's one-pan Italian chicken and sausage bake

Donal's back and armed with a tasty, speedy weeknight supper - his Italian chicken and sausage one-pot supper.

One-pan Italian chicken and sausage bake

Cooking time: 40 minutes

Serves: 4

Ingredients 

3 tbsp olive oil 

300g italian sausage or herb sausage, thickly sliced 

6 boneless, skinless chicken thighs, cut into 2cm pieces 

2 red onions, finely sliced 

2 cloves garlic, finely sliced 

1 red pepper deseeded and sliced 

2 sprigs rosemary or thyme

150ml white wine 

2 tsp white wine vinegar 

300g new potatoes, halved 

250ml stock  

75g pickled peppers such as peppadew or guindilla  

Handful flat leaf parsley, chopped, to serve 

Method

1. Heat the oven to 180°C

2. Heat a large ovenproof pan over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.

3. Add the onion, garlic and pepper to the pan and cook for 5 minutes until softened a little. Add the rosemary, white wine and vinegar, bubble for a minute then put the chicken and sausage back in the pan.

4. Add the potatoes, stock and pickled pepper. Season well and put in the oven to cook for 20 minutes until the chicken is cooked and the sauce has thickened a little.

5. Serve scattered with parsley

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Weekdays 10am-12:30pm