Real Recipes From Real Home Cooks ®

chicken italiano

Recipe by
Mary-Ann D'Antonio
Stoneham, MA

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.

yield 4 serving(s)
prep time 45 Min
cook time 50 Min
method Bake

Ingredients For chicken italiano

  • 1/4 c
    olive oil
  • 1 lb
    mild or hot italian sausages cut into 2 inch lenghts
  • 2 lb
    bonless, skinless chicken thighs, each piece cut into three pieces
  • 3
    peppers (any color) cut into strips
  • 1
    onion cut into rings
  • 1 c
    warm water, melt a chicken bouillon (i use salt free) let it melt in the cup of warm water
  • 1/2 c
    balsamic vinegar
  • 2 tsp
    minced garlic
  • 1 tsp
    dry oregano
  • 8 oz
    fresh or canned mushrooms (drain)
  • 4
    marinated cherry peppers, halved. you can use the hot ones if you would like.

How To Make chicken italiano

  • 1
    Heat the oven to 375 degrees. This recipe is done on top of the stove and then baked in the over to finish.
  • 2
    Heat 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.
  • 3
    The meat does not need to be fully cooked at this point.
  • 4
    Take meat out and drain fat from pan.
  • 5
    Heat another two tablespoons of oil in the skillet, over medium/high heat. Add the onions and peppers and cook until tender, about two minutes.
  • 6
    Transfer to a casserole dish and add meat mixture. Toss to combine and stir in all remaining ingredients.
  • 7
    Bake in the over for 40 minutes.
  • 8
    Garnish with lemon slices if you would like, it gives it a nice flavor.
  • 9
    Serve with a nice garden salad.

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