Ingredients
1½tbspolive oil
2large chicken breast halves,bone in, skin removed
Kosher salt and pepper,to taste
1link cooked sweet Italian chicken sausage,sliced thinly on a bias, used Aidells
4cupsmedium head of cauliflower,cut into florets
1medium onion,sliced thinly
4garlic cloves,sliced thinly
4jarred hot cherry peppers,sliced plus 1 tbsp liquid, optional for extra heat
⅓cupdry white wine
1cupchicken stock,reduced-sodium
1sprigrosemary,needles removed and roughly chopped, plus additional for garnish
Preparation
Pre-heat oven to 375 degrees F.
Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat.
Season the chicken with salt and pepper and brown for 2 to 3 minutes per side.
Remove chicken and set aside.
Lower heat to medium. Add onion, chicken sausage, cauliflower florets, garlic, and cherry peppers.
Sauté, stirring frequently, for 2 to 3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid.
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20 to 25 minutes or until chicken reaches 165 degrees F.
Remove from oven carefully, with towel or kitchen gloves. Serve and enjoy!
