Braised Chicken with Hot Peppers

Prep time: 10 minutes | Cook time: 27 minutes | Serves 4

4 bone-in, skin-on chicken thighs (about 1½ pounds / 680 g)

1½ teaspoon kosher salt, divided

1 link sweet Italian sausage (about 4 ounces / 113 g), whole

8 ounces (227 g) miniature bell peppers, halved and deseeded

1 small onion, thinly sliced

2 garlic cloves, minced

1 tablespoon olive oil

4 hot pickled cherry peppers, deseeded and quartered, along with 2 tablespoons pickling liquid from the jar

¼ cup chicken stock

Cooking spray

1. Salt the chicken thighs on both sides with 1 teaspoon of kosher salt. Spritz the baking pan with cooking spray and place the thighs skin-side down on the pan. Add the sausage.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 27 minutes.
3. While the chicken and sausage cook, place the bell peppers, onion, and garlic in a large bowl. Sprinkle with the remaining kosher salt and add the olive oil. Toss to coat.
4. After 10 minutes, remove from the oven and flip the chicken thighs and sausage. Add the pepper mixture to the pan. Return the pan to the oven and continue cooking.
5. After another 10 minutes, remove from the oven and add the pickled peppers, pickling liquid, and stock. Stir the pickled peppers into the peppers and onion. Return the pan to the oven and continue cooking.
6. When cooking is complete, the peppers and onion should be soft and the chicken should read 165ºF (74ºC) on a meat thermometer. Remove from the oven. Slice the sausage into thin pieces and stir it into the pepper mixture. Spoon the peppers over four plates. Top with a chicken thigh.