Ingredients
-
1 1/2
-
2
-
-
1
-
1/2
-
1
-
4
-
4
-
1/3
-
1
-
1
-
-
-
-
Directions
Italian inspired dishes are a frequent request with my family when it comes to dinner time. Some of our favorites are Pasta with Chicken Sausage and Broccoli, Baked Pesto Chicken, Baked Ziti, and Grilled Chicken Bruschetta.,Im thrilled to share this recipe from my friend Jackie Ourman of CAFE (Celiac and Allergy Friendly Epicurean). I met her last summer at the Big Summer Potluck after tasting her gluten-free coconut cake that was unforgettable! After she shared this chicken recipe with me, I tested it myself and thought it was great I think you will too!,My name is Jackie Ourman, Im so thrilled to be here on WW today. The recipes are amazing and you are some of the best and most engaged readers on any food blog out there. I met Gina last summer and was very inspired by her hard work and genuine nature. I really appreciate the opportunity she is giving me to connect with all of you here.
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Steps
|
1
Done
|
Cut Chicken in Half to Make 4 Pieces, Leaving the Bone on |
|
2
Done
|
Heat Oil in a Large, Oven Safe Saut Pan With Straight Sides Over Medium-High Heat. |
|
3
Done
|
Season the Chicken With Salt and Pepper and Brown 2-3 Minutes Per Side. |
|
4
Done
|
Remove Chicken and Set Aside. |
|
5
Done
|
Lower Heat to Medium and Add Onion, Chicken Sausage, Cauliflower Florets, Garlic and Cherry Peppers. |
|
6
Done
|
Saut, Stirring Frequently, For 2-3 Minutes Until Vegetables and Sausage Start to Brown. |
|
7
Done
|
Add the White Wine, Cherry Peppers and Additional Optional Liquid. |
|
8
Done
|
Raise Heat and Allow to Boil For About 2 Minutes Before Adding Chicken Stock. |
|
9
Done
|
Add Chicken Breasts Back Into Pan, Bone Side Down, Sprinkle Rosemary on Top, Bring to a Boil and Then Place the Pan in the Oven, Uncovered. |
