Chicken Cantradina Recipe

Prep the proteins and vegetables

Pat chicken thighs dry and trim excess fat. Slice each thigh into 3/4-inch strips (or cut into bite-sized pieces). Remove casing from Italian sausage and slice into 1/4-inch rounds. Peel and thinly slice the onion. Core, seed, and thinly slice both bell peppers into strips. Mince the garlic.

Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.

Brown the sausage

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced Italian sausage in a single layer. Cook 3–4 minutes without moving, then stir and cook another 2 minutes until browned and some fat renders. Using a slotted spoon, transfer sausage to a bowl and reserve fat in the pan.

Sauté the onion and peppers

Reduce heat to medium. If needed, add the remaining 1 tablespoon olive oil to the pan. Add the sliced onion and peppers, season with 1/4 teaspoon salt and a pinch of pepper. Sauté 6–8 minutes, stirring occasionally, until softened and edges begin to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the chicken

Push vegetables to one side of the pan or remove briefly to a plate. Add butter to the pan and increase heat to medium-high. Add the seasoned chicken pieces in a single layer (work in batches if necessary). Cook undisturbed 2–3 minutes until browned, then flip and brown the other side 1–2 minutes. Chicken need only be lightly cooked through at this point as it will finish cooking in the sauce.

Deglaze and combine

If using, pour the white wine into the hot pan to deglaze, scraping up browned bits for 30–45 seconds. Add the reserved sausage back to the pan with the vegetables and chicken. Stir in the tomato paste and cook 1 minute to eliminate raw tomato paste flavor.

Add tomatoes and simmer

Add crushed tomatoes and chicken broth to the pan. Stir in Italian seasoning, smoked paprika, red pepper flakes, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer 10–12 minutes until chicken reaches 165°F (74°C) and sauce has slightly thickened. Taste and adjust salt and pepper as needed.

Remove from heat and stir in chopped parsley and optional basil. Let sit 2 minutes to meld flavors.

Serve hot over cooked pasta, rice, polenta, or with crusty bread. Spoon extra sauce and vegetables over the chicken. Garnish with additional parsley if desired.