25/06/2026
#๐๐ข๐ง๐ง๐๐ซ๐๐๐๐๐๐๐ฌ๐ฒ with Spif Chicken ๐
This ๐๐ก๐ข๐๐ค๐๐ง & ๐๐ฉ๐ข๐๐ฒ ๐๐๐ฎ๐ฌ๐๐ ๐ ๐๐๐ค๐ is the kind of meal that brings everyone closer to the kitchen before youโve even called them for dinner. ๐๐ซ
Servings: 4 people
Prep Time: 15 min
Cook Time: 35 min
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
900 g Chicken Thighs, skin-on, bone-in
450 g Sweet or Hot Italian Sausage Links
60 g All-purpose Flour, for dredging
45 ml Olive Oil
2 Bell Peppers, sliced
125 ml Pickled Hot Cherry Peppers, jarred, plus 30 ml of the brine
4โ6 Garlic Cloves, smashed
125 ml Dry White Wine
250 ml Low-sodium Chicken Broth
2 sprigs Fresh Rosemary
30 g Unsalted Butter
ยฝ Lemon, zest and juice
Salt and Freshly Cracked Black Pepper
๐๐๐ญ๐ก๐จ๐
1. Pat the chicken thighs dry with paper towel, then season with salt and black pepper. Lightly coat each thigh in flour, shaking off the excess. This helps create a golden crust and thickens the sauce slightly.
2. Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Sear the chicken skin-side down for 6โ8 minutes until golden and crisp. Turn and brown the other side for 2 minutes, then remove and set aside uncovered.
3. Brown the sausage links in the same pan for 3โ4 minutes per side. Remove, slice into rounds, then return to the pan for 1 minute to crisp the edges. Add a splash of oil or remove excess fat if needed.
4. Add the garlic and rosemary, then fry for 1 minute until fragrant. Add the sliced peppers and pickled hot cherry peppers and cook for 3โ5 minutes until slightly softened.
5. Pour in the white wine and scrape up the browned bits from the pan. Simmer until reduced by half, then add the chicken stock, pepper brine and dried oregano.
6. Return the chicken to the pan, placing it on top of the peppers so the skin stays above the liquid. Simmer gently for 12โ15 minutes, or until cooked through.
7. Turn up the heat for 2 minutes to reduce the sauce slightly, then switch off the heat. Stir in the butter, lemon juice and lemon zest until glossy.
8. Spoon the sauce and peppers around the chicken, finish with fresh parsley and serve.
