Ingredients
- 3/4 lb mild italian sausage, casing removed
- 4 skin on boneless chicken thighs, cut into halves
- 1 tsp kosher salt
- 1 tbsp vegetable oil
- 1 anaheim chile, seeds removed, chopped
- 2 jarred sweet pickled peppers, seeds removed, chopped, plus 1/2 cup pickling liquid
- 4 garlic cloves, chopped
- 1 cup chicken stock
- 1 tbsp sriracha chile sauce
- 1 tbsp granulated sugar
- 1 tbsp unsalted butter
Preparation
Step 1
shape sausage into 8 small meatballs; set aside. sprinkle chicken with salt. heat oil in a large skillet over medium high heat. cook chicken skin side down, in oil until golden brown, about 3mins. transfer to a plate, reserve drippings and cook until brown on all sides, about 3mins.transfer to a plate, reserving 1 tbsp drippings in a skillet.
reduce heat to medium, add anaheim chile, pickled peppers and garlic to hot drippings and cook stirring occasionally until tender, about 2mins. stir in stock, picklingn liquid, sriracha and sugar. simmer until reduced by half, about 3mins
add meatballs and chicken , skin side up back to skillet. reduce heat to medium low, and cook until sauce thickens and chicken is cooked, about 10mins. add butter, and cook stirring constantly until melted.