Portuguese Style Braised Chicken

Ingredients

• 2 tablespoons olive oil
• 8 ounces linguica sausage, sliced
• 1 onion, sliced
• 1 green bell pepper, chopped
• 4 pounds chicken parts
• 1 ½ teaspoons chopped fresh oregano
• ¼ teaspoon chopped fresh basil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 2 bay leaves
• ¼ teaspoon red pepper flakes
• 1 orange, cut into wedges

Step 1

Lightly heat some oil in a Dutch oven over medium heat. Toss in the sausage, onion, and bell pepper, and cook everything until the veggies are soft and the sausage is nicely browned, about 10 minutes. Use a slotted spoon to transfer the mixture to a plate, leaving the flavorful drippings in the pot.

Step 2

In a small bowl, mix together the oregano, basil, salt, and pepper, then rub this seasoning all over the chicken. Add the chicken to the pot, turn the heat up to medium-high, and brown it on all sides—it should take around 10 minutes.

Step 3

Add the sausage and veggie mix back into the pot along with the wine, broth, bay leaves, and red pepper flakes. Bring everything to a boil, then lower the heat to medium-low. Cover the pot and let it simmer gently until the chicken is cooked through and no longer pink inside, about 35 to 45 minutes.

Step 4

Once it’s done, fish out the bay leaves and discard them. Serve the chicken with a few orange wedges on the side for a nice burst of freshness.