Chicken and Peppers and Sausage
2 Tablespoons Olive Oil, Or More As Needed
1 Sage Italian Sausage, Casing Removed
3 Small Yukon Gold Potatoes, Quartered
4 Boneless, Skinless Chicken Thighs, Cut Into 2-Inch Pieces
1 Teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper To Taste
1 Pinch Cayenne Pepper
1 Teaspoon Dried Italian Herb Blend
1 Small Red Onion, Chopped
1 Cup Chopped Red Bell Pepper
½ Cup Chicken Broth
½ Lemon, Juiced
2 Slices Italian Bread, Toasted
1 Tablespoon Chopped Fresh Italian Parsley
Step 1 Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
Step 2 Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
Step 3 Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with flat leaf parsley. Serves 2; serve with Mediterranean salad and lemonade.