chicken italiano
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My Mom would make this for us on a week night and serve it the next evening. It was made with red pepper flakes and hot marinated cherry peppers, I thought it was a little hot so together we worked on it and came up with a lighter flavor. Much more enjoyable.
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yield
4 serving(s)
prep time
45 Min
cook time
50 Min
method
Bake
Ingredients For chicken italiano
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1/4 colive oil
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1 lbmild or hot italian sausages cut into 2 inch lenghts
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2 lbbonless, skinless chicken thighs, each piece cut into three pieces
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3peppers (any color) cut into strips
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1onion cut into rings
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1 cwarm water, melt a chicken bouillon (i use salt free) let it melt in the cup of warm water
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1/2 cbalsamic vinegar
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2 tspminced garlic
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1 tspdry oregano
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8 ozfresh or canned mushrooms (drain)
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4marinated cherry peppers, halved. you can use the hot ones if you would like.
How To Make chicken italiano
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1Heat the oven to 375 degrees. This recipe is done on top of the stove and then baked in the over to finish.
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2Heat 2 tablespoons of the oil in a large frying pan over medium/high heat. Add the sausage (you can use turkey sausage, it would lower the fat content in the recipe) and chicken, cook stirring occasionally, until browned. It will take about 5 minutes.
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3The meat does not need to be fully cooked at this point.
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4Take meat out and drain fat from pan.
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5Heat another two tablespoons of oil in the skillet, over medium/high heat. Add the onions and peppers and cook until tender, about two minutes.
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6Transfer to a casserole dish and add meat mixture. Toss to combine and stir in all remaining ingredients.
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7Bake in the over for 40 minutes.
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8Garnish with lemon slices if you would like, it gives it a nice flavor.
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9Serve with a nice garden salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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