Mediterranean-Style Braised Chicken with Peppers and Sausage

Steps

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1. 1
   Heat olive oil to 365°F. Dice one large onion and cook in the hot oil until translucent and lightly golden.
   ▶ ≈0:51
2. 2
   Dredge chicken thighs and legs in flour seasoned with salt and pepper. Sear the chicken pieces in the hot oil until golden brown on both sides.
   ▶ ≈1:34
3. 3
   Cut four bell peppers of mixed colors into large chunks. Add four minced garlic cloves to the onions, and once fragrant, pour in one cup of white wine and let the alcohol evaporate.
   ▶ ≈2:38
4. 4
   Stir in fresh thyme, Aleppo pepper, and sliced andouille sausage. Add one 28-ounce can of whole tomatoes, crushing them by hand as you add them.
   ▶ ≈5:10
5. 5
   Pour in about 1.5 cups of chicken stock and add the bell pepper chunks. Place the seared chicken pieces on top of the vegetables and broth. Cover the pot with a lid.
   ▶ ≈6:30
6. 6
   Braise the chicken at low heat, either in the oven or on the stovetop, for approximately 45 minutes until the meat is tender. Check the sauce consistency and thicken with cornstarch if needed.
   ▶ ≈9:08
7. 7
   Season with salt to taste. Add the green olives in the final moments of cooking so they remain firm. Garnish with fresh chopped parsley.
   ▶ ≈10:20
8. 8
   Optional: drizzle with harissa sauce for additional flavor. Serve alongside cooked barley or rice.
   ▶ ≈11:27