This dish is usually just a hearty rustic vegetable stew similar to the French Ratatouille. However, there is a meat version. Chicken and sausage Giambotta is a rustic, one-pan Southern Italian comfort food made by braising or roasting chicken, Italian sausage, potatoes, peppers, and onions.
To begin, you will need chicken thighs with the bone in and skin on... (you can use boneless skinless breast meat if you prefer. Besides chicken, you will need 4-5 links of mild Italian sausage or 1 lb bulk, green pepper, sun
dried tomatoes (optional) and tiny colorful potatoes as well as one fresh lemon.
Before
roasting, marinate the chicken thighs in fresh squeezed lemon juice,
garlic powder and sea salt along with dried herbs: rosemary mixed with
oregano and mint and a hint of lavender. Drizzle over the top some olive
oil as well. Let that stand for 30-40 min. Preheat your oven to 400f.
When the temp is achieved, pop in the chicken.
While
the chicken begins to sizzle in the roasting process, along with the sausage, (which I like to cut into small chunks to hide under the chicken for added flavor) chop up one green
pepper and prepare sun dried tomatoes (optional) by reconstituting them in boiling
water.
Wash as many tiny potatoes as you need... sear these veggies in a separate skillet in Rosemary infused olive oil. Next, take out the
chicken/sausage from oven in order to tuck in the seared veggies.
Let this gorgeous combination roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. In the meantime, prepare green beans or asparagus as an additional side,,,
~ Tutti a Tavola!
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