One-Pan Chicken, Sausage, Peppers, and Potatoes "Chisaupepo" - Food Wishes

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 link Italian Sausage (mild or spicy, casing removed and broken into bite‑size pieces)
• 1 pound Baby Potatoes (halved or cut into 1‑inch pieces so they lie flat side down)
• 1 pound Boneless Skinless Chicken Thighs (cut into 1‑inch pieces; thighs stay juicy and forgiving)
• 1 medium Yellow Onion (sliced thin; can be diced if preferred)
• 1 large Red Bell Pepper (seeded and sliced into strips)
• 1 medium Poblano Pepper (seeded and sliced; adds mild heat)
• 1 medium Anaheim Pepper (seeded and sliced; adds a little sweetness)
• 1 teaspoon Kosher Salt (plus a pinch for finishing)
• 1/2 teaspoon Freshly Ground Black Pepper (plus extra to taste)
• 1/4 teaspoon Cayenne Pepper (optional; adds heat if using mild sausage)
• 1 teaspoon Herb de Provence (or any Italian seasoning blend)
• 1/2 cup Chicken Broth (low‑sodium; can substitute water or white wine)
• 1/2 fruit Lemon (juiced; adds brightness at the end)
• 2 tablespoons Fresh Italian Parsley (chopped, for garnish)
• 4 slices Italian Bread (toasted; optional serving base)

Instructions

1. Prepare Ingredients

   Drizzle 2 Tbsp olive oil into a large nonstick skillet and set aside. Slice the Italian sausage open, remove the casing and break it into bite‑size nuggets. Halve or quarter the baby potatoes so the cut side is flat. Cut the chicken thighs into 1‑inch pieces. Slice the onion, red bell pepper, poblano and Anaheim peppers.

   Time: PT10M

2. Season the Base

   Season the raw chicken pieces, sausage nuggets, and potatoes with kosher salt, freshly ground black pepper, cayenne (if using mild sausage), and herb de Provence. Toss gently to coat.

   Time: PT2M

3. Sear on High Heat

   Place the skillet over high heat. Add the sausage pieces first, spreading them evenly. After a minute, add the potatoes cut‑side down, then the chicken pieces smooth‑side down. Let everything sear without moving for about 5 minutes, or until the sausage browns and the potatoes develop a deep color.

   Time: PT5M

   Temperature: high

4. Cover and Steam

   Reduce heat to medium‑high, cover the skillet with a lid, and cook for another 5 minutes, or until the potatoes are just tender when pierced with a knife.

   Time: PT5M

   Temperature: medium‑high

5. Add Vegetables and Finish Cooking

   Uncover the skillet. Scatter the sliced onions and all three peppers over the top. Drizzle the remaining 1 Tbsp olive oil and add a pinch of salt. Flip the potatoes and chicken pieces so the browned sides face up. Pour in ½ cup chicken broth (or water/wine) and let it reduce for 2‑3 minutes, stirring gently.

   Time: PT4M

   Temperature: medium‑high

6. Finish with Lemon and Herbs

   Turn off the heat. Squeeze the juice of half a lemon over the skillet and sprinkle chopped Italian parsley. Give everything a final stir.

   Time: PT1M

7. Serve

   Plate the mixture over toasted Italian bread, or serve alongside rice, pasta, or a simple green salad.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g