Spicy Sicilian Baked Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy. Ingredients:
1 1/2 lbs chicken pieces (i use a mixture of legs, breasts, thighs, with skin on) |
10 ounces sweet italian sausage, cut into 2 inch chunks |
white potato, cut into wedges (about six medium) |
6 pickled hot cherry peppers (in vinegar) |
olive oil |
dried oregano |
dried poultry seasoning |
kosher salt |
pepper |
Directions:
1. Preheat oven to 350°F.
2. Place the chicken, sausage and potatoes in a 9x13 baking pan.
3. Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
4. To really get the flavor, drizzle a bit of the pepper/vinegar juice from the jar over the chicken, etc.
5. Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
6. Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
7. Eat ravenously.
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