Ingredients
-
1 1/2
-
2
-
-
1
-
1/2
-
1
-
4
-
4
-
1/3
-
1
-
1
-
-
-
-
Directions
A lighter take on Chicken Scarpariello thats not just delicious, it also happens to be gluten-free, low-carb, whole30 compliant and paleo-friendly.
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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. |
