Chicken Scarpariello
4 boneless chicken thighs
½ pound sweet Italian sausage (sliced on a diagonal)
2 medium potatoes – cut into medium cubes
6 ounces mushrooms – sliced
4 ounces artichoke hearts -sliced
2 stalks fresh rosemary
1 cup chicken stock
1 tablespoon unsalted butter
3 tablespoons olive oil
½ cup all-purpose flour
½ tsp of granulated onion
sea salt and black pepper to taste
juice from one lemon
Directions:
1. Preheat oven to 350 degrees F.
2. Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in oven for 20-25 minutes to roast. (they should get good color)
3. Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
4. Dredge chicken thighs in flour seasoned with sea salt and black pepper, then place into saute pan, allow to sear to get good color on the thighs for 3-4 minutes
5. Add sliced sausage to pan and allow to brown along with chicken thighs.
6. Turn over chicken and sausage to allow other side to brown.
7. Add mushrooms to pan and allow to saute, while cooking chicken and sausage 4-5 minutes
8. Mix together making sure all ingredients are almost finished cooking
9. Add chicken broth to pan reduce heat and continue to cook for 3-4 minutes.
10. Add roasted potatoes, artichokes, lemon juice and needles from one rosemary stalk. Season with granulated onion, sea salt and black pepper
11. Coat butter with flour, pushing flour into butter and add to the pan, to help thicken the sauce.
12. Garnish with remaining rosemary stalk, serve immediately and enjoy!