Chicken Scarpariello

By phowley

Ingredients

• 1/2 lb hot and/or sweet Italian-sausage links, cut crosswise into 1" pieces
• 3 medium garlic cloves, crushed with side of chef's knife
• 1 large green or red pepper, cut into 1" pieces
• 1 large onion, cut into 1" pieces
• 1 medium sprig fresh rosemary
• 1 tbsp olive or vegetable oil
• 1/2 tsp salt
• 2 c cherry or grape tomatoes
• 1 (2 to 2 1/2 lb) rotisserie chicken, cut into 8 pieces, skin removed if desired

Details

Servings 4

Preparation

Step 1

Heat nonstick 12" skillet or 5-6 qt Dutch oven over medium-high heat until hot.
Add sausage chunks, garlic, green pepper, onion, rosemary, oil, and salt.
Cook, covered, 5 minutes to brown slightly, stirring occasionally.
Stir whole cherry tomatoes into sausage mixture in skillet.
Arrange chicken pieces on top.
Reduce heat to medium-low.
Cover and simmer about 5 minutes longer (10 minutes if chicken was refrigerated) or until sausage is cooked through, tomato skins begin to burst, and chicken is hot, turning chicken pieces over halfway through cooking.
Remove and discard rosemary sprig before serving.