I have fixed this dish since I was a child when my mother would ask me to start a meal when she was busy ( we had a motel in a resort area where summers meant our livelihood). I would use chicken thighs with skin and bone, I never removed the bone...I am American born, but learned early on that half the flavor in cooking any type of protein is lost with the removal of the bone. I would lightly dust with flour the thigh pieces and brown both sides, remove, set aside. Remove casing from Italian Sweet sausage and cut in 1" pieces and sauté till almost cooked (then remove). I used 3 peppers...red...yellow and orange, NO green (too strong) and diced in 1 inch pieces. Spray dish (10X13) with a popular type spray "oil". Add your chicken to the casserole, the sliced sausage (none of this "stuffing" silliness, just sprinkle the sausage over the chicken, sprinkle Italian seasoning over all (great invention) and red pepper flakes over all.... taste (be careful). Pour TWO cans of diced tomatoes.....bake at 350....2 hours...serve over homemade or dried pasta.
Serve with a crisp Italian type salad and a good crispy hot bread or roll.
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I have fixed this dish since I was a child when my mother would ask me to start a meal when...