Chicken & Sausage Skillet
by
Michael Symon
A fast, flavor-bomb skillet dinner built entirely from a fan’s chaotic fridge — chicken thighs, Italian sausage, peppers, bacon fat, kale, tomato, and herbs. It’s the perfect “Thanksgiving rescue meal” when the turkey fails you.
Prep Time:
10 Minutes
Cook Time
20-25 Minutes
Serves:
4 Servings
Level:
Intermediate
4 chicken thighs
4 links sweet Italian sausage, casing removed
2 tbsp bacon fat
6 baby sweet peppers, sliced
2 tbsp pickled jalapeños
½ cup tomato sauce or marinara
½ cup torn basil
1 cup chopped blanched kale
2 dashes fish sauce
2 tbsp butter
2 tbsp extra-virgin olive oil
Ingredients
Step1
In a large sauté pan, melt the bacon fat over medium heat. Add the chicken thighs and sausage.
Step 2
Cook until browned on the first side, about 5–7 minutes. Flip and brown the other side.
Step 3
Add the jalapeños and sweet peppers; sauté 3–5 minutes.
Step 4
Add a splash of water or white wine to deglaze; reduce for 2 minutes.
Step 5
Add the tomato sauce and half the basil. Cover and cook for 3 minutes.
Step 6
Add the kale, butter, and fish sauce; stir until combined.
Instructions
Garnish with torn basil
Drizzle of olive oil.
Enjoy.