Chicken Thighs Braised with Italian Sausage
Bone-in, skin on chicken thighs braise with Italian sausage and unexpected seasoning for a delicious one-pot meal.
2 tablespoons vegetable oil8 chicken thighs bone-in and skin on, seasoned with salt and pepper2 hot Italian sausage links, casings removed, can use sweet if preferred1 yellow onion, diced4 cloves of garlic, minced1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz or Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 cup chicken broth2 tablespoons Red Gold Sriracha ketchup1/4 cup cilantro, chopped
- Heat a large heavy skillet that has a lid over medium heat with vegetable oil. Add the chicken thighs, skin-side down and cook until the skin is golden brown, about 10 minutes. If they easily lift from the pan, they are read to turn. Turn the chicken over and cook for another 5 minutes. Remove the thighs from the pan and set aside. Add the sausage and cook, breaking up with a spoon, until browned; about 8 minutes. Add the onion and garlic and cook for another 5 minutes.
- Add the tomatoes, chicken broth, ketchup, and cilantro, cook for 5 minutes. Add the chicken thighs back to the pat, nestling them into the tomato mixture. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Chicken will be tender when poked with a fork.