Braised Italian Chicken and Vegetables

5.0/5 rating (1 votes)
Braised Italian Chicken and Vegetables

I was at our local Whole Foods staring at the meat case poultry.  I decided to get 2 bone-in chicken breast, 2 bone-in chicken thighs and 2 hot chicken sausage (for some heat).  I grabbed a bunch of vegetables and got home and started to cook.  I really didn't  have a plan and this recipe was created.

Feel free to add more ingredients to feed a family. This is a perfect recipe for 2. 

I roasted some chopped red potatoes and added them into the pot before serving.  I knew my husband would wants some carbs in the dish.  Totally optional. 

Go ahead and give this one a try!  I did a little video and put in on my Facebook Page and Instagram page.



  • 2 tablesoons oil
  • 2 tablespoons unsalted butter
  • Freshly ground pepper
  • Kosher Salt
  • 2 bone-in chicken breast
  • 2 bone-in chicken thighs
  • 2 hot chicken sausages
  • 1 large yellow onion, thinly sliced
  • 2-4 cloves garlic, chopped
  • 1 large red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 10 ounce package whole bella mushrooms, clean and stems removed
  • 1 28 ounce can crushed tomatoes
  • 2 cups low sodium chicken broth
  • 1 tablespoon Italian seasoning
  • 1 can artichoke hearts, quartered


  1. Heat a large baising pan over a medium-high temperature.  Add oil and butter.  While they are heating season chicken with salt and pepper.  Add all chicken in the pan skin side down.  Let cook for 5-7 minutes (do not touch) to allow the skin to crisp up.  Flip chicken over using tongs then add in sausage.  Reduce temperature to medium.

  2. Add in onion, garlic and peppers.  Let cook for about 5 minutes tossing around the pan.

  3. Add in mushrooms, crushed tomatoes, broth and Italian seasonings.  Add about 1 teaspoon of salt and 1/2-3/4 teaspoon pepper.  

  4. Preheat oven to 275 degrees F.  While the oven is preheating cover the pan and reduce to a medium-low. Put the pan in the oven (covered) and set the timer for 2/12 hours.  Drain and add in artichokes to the pot.  Cover and simmer on low on the stove top for about 10 minutes.  

  5. Remove from oven.  Taste the sauce for any additional seasonings (I didn't need any).  Serve in a bowl with your favorite sides and enjoy this Italian dinner!


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