Skillet cooked chicken thighs and Italian sausage with an oil and vinegar glaze. The strong flavor of the vinegar cooks off leaving behind the tenderest of chicken and the tastiest of sauces.
This is my first time cooking with chicken thighs. I know. I’m late to the party.
I’m just a white-meat-chicken-kind-of-girl living in a chicken-thigh-world who’s trying to bust out of the mold and explore some new options. I can’t tell you how tempted I was to substitute chicken breasts but I put my brave face on and forged ahead. A decision I was glad for in the end.
For being made with minimal ingredients including extra-virgin olive oil, white wine vinegar, garlic and oregano the result is extraordinary.
Juicy chicken mingles with bite-size pieces of savory sausage in an unbelievably delicious sauce. No one flavor stands out but they all meld together to make one cohesive sauce that lightly coats the chicken and sausage.
The aroma wafting from your kitchen will make your mouth water long before it’s time to eat.
You can serve this over pasta, rice or another starch or as is with a lighter side dish like a tossed green salad.