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Ingredients
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Protein
Marinade / Seasoning
Vegetables & Base
Finish & Garnish
Method
Protein
Prepare chicken and/or sausage
If using chicken thighs, pat them dry and trim any excess fat. If using country sausage, remove from casings if links and crumble, or slice into 1/2-inch rounds if preferred. Reserve on a plate.
Combine olive oil, minced garlic (2 tsp), paprika, dried thyme, salt, black pepper, and lemon juice in a bowl. Add chicken thighs and toss to coat. Marinate at room temperature for 15 minutes (or up to 2 hours in the refrigerator). If using sausage only, toss sausage pieces in a tablespoon of the marinade or omit marinade and proceed to browning.
Vegetables & Base
Sauté vegetables
Heat a large skillet over medium-high heat. Add 1 tablespoon butter or a drizzle of oil. Add sliced onion and bell pepper and sauté 4–5 minutes until softened and beginning to brown. Add the additional 1 tsp sliced garlic and cook another 30 seconds until fragrant. Transfer vegetables to a bowl and set aside.
Brown protein
In the same skillet, add a small splash of oil if needed and increase heat to medium-high. Add marinated chicken thighs (or sausage rounds/crumbles) and brown 3–4 minutes per side for chicken until golden (internal not fully cooked). For sausage, brown until edges are caramelized, about 4–5 minutes. Remove browned pieces and set aside with the vegetables.
Deglaze & simmer
Reduce heat to medium. Pour 1 cup chicken or vegetable stock into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Return chicken and sausage (if using both) and the sautéed vegetables to the skillet. Bring to a gentle simmer, cover, and cook 8–12 minutes more, until chicken reaches an internal temperature of 165°F (74°C) and sausage is heated through. If using only sausage, simmer 5–7 minutes to meld flavors.
Finish & Garnish
Uncover and taste the cooking liquid. Stir in remaining 1 tablespoon butter or ghee to enrich the sauce. Adjust seasoning with additional salt and pepper to taste and add red pepper flakes if desired for heat.
Sprinkle chopped fresh parsley over the skillet, give everything a final toss to coat, and serve hot.