Welsh Family Kitchen
2 teaspoons EVOO
1/2 pound sweet Italian sausage
4-5 Chicken thighs
coarse salt and ground pepper
1 yellow onion, sliced thinley
1 cup chicken stock
2 carrots, diced
1 pound waxy potatoes, halved or quartered
3 stalks celery, cut into 1.5" pieces
2 tablespoons red-wine vinegar
1 Tablespoon garlic
1 tablespoon fresh oregano leaves
Remove the casings and break the sausage into 3/4" pieces. In a large Dutch oven heat the oil medium-high, add the sausage and cook until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides; 10 minutes, flipping once. Transfer the chicken to the dish with the sausage.

Add onion, potatoes, carrots, celery and stock to pot and season with salt and pepper. Cook, stirring often until onion is soft, 3-5 minutes. Return sausage and chicken, meaty side up to pot and add one cup water. Bring to a boil then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.

Remove lid and increase heat to high, boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to platter. Add vinegar, oregano and garlic to veggies and sausage and stir to combine. With slotted spoon, transfer veggies and sausage to platter with chicken and top with celery leaves. Transfer sauce to gravy boat and serve alongside chicken.
2024-04-17: Served with Creamed onions.
2022-10-01: using a pair of chicken thighs, both sweet and hot sausages, we added an ensemble of baby potatoes, an acorn squash and a bottle of Riesling.
2022-04-30: We used 2 thighs and 2 hot links, with red potatoes.
2013-10-02: We added chicken broth.
2012-12-05: Added to our cookbook.
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