An overhead shot of a pan of chicken, peppers and sausage in tomato sauce garnished with parsley.
5 from 1 vote

Chicken and Sausage Recipe {with peppers & red sauce}

This easy Chicken and Sausage Recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes.  It's all cooked in an easy red sauce for one comforting meal you and your family will love.
Course Main Course
Cuisine Italian
Keyword Chicken and peppers, Chicken and sausage, Italian sausage and peppers
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Dawn - Girl Heart Food


  • 1 lb baby potatoes -I left most of the skin on (about 12-14) and removed eyes.
  • 1 tsp salt -divided, or to taste
  • 1 tsp black pepper -divided
  • 2.5 tbsp olive oil -divided
  • 4 skinless chicken thighs -bone-in, skin removed
  • 4 Italian sausage
  • 1 onion -thinly sliced
  • 4 cloves garlic -minced
  • 1/3 cup chicken stock -or white wine
  • 2 bell peppers -sliced into strips
  • 1/2 lb mushrooms -sliced (about 3-4 loosely packed cups)
  • 1.5 tsp herb de provence -or mixture of your fave herbs, like thyme, rosemary and oregano
  • 1 tsp chili flakes -or to taste
  • 3 tbsp tomato paste
  • 796 ml can of tomatoes -blended smooth (or bottle of tomato sauce)
  • 1 tsp balsamic vinegar
  • 1.5 tbsp parsley -chopped, garnish
  • 1.5 tbsp parmesan cheese -grated, garnish


  • Preheat oven to 400F. Season baby potatoes with 1/4 tsp each of salt and pepper and 1 tbsp. of olive oil. Cook in a cast iron pan for 20 minutes. Lay to one side when done.
  • Meanwhile, season chicken thighs with 1/4 tsp each of salt and pepper. Heat 1 tbsp. of olive oil on medium heat in a large sauté pan. Brown chicken for 5-7 minutes on each side for about 10-14 minutes total. Remove from pan and place on plate for use shortly.
  • Add sausage to pan and brown 2-3 minutes per side, for about 4-6 minutes total. Remove from pan for use shortly.
  • Remove any excess oil from pan. Add 1/2 tbsp. of olive oil. Cook onion until for 1-2 minutes. Deglaze with stock (scraping up any brown bits from chicken/sausage) and cook until stock reduced by half, about 5 minutes. Add garlic and cook for 1 minute more.
  • Add peppers, mushrooms, cooked potatoes, herbs, chili flakes, 1/2 tsp each of salt and pepper. Cook for about 3-4 minutes.
  • Make a little hole in the centre of the pan by pushing veggies to one side.  Add tomato paste and stir to combine.  
  • Add tomatoes to pan. Stir.
  • Place reserved chicken and sausage (and any juices) on top of pepper mixture , cover, tucking into the sauce.  Bring to a medium simmer.  Cover and cook on medium low for about 30 minutes, stirring halfway so sauce doesn't stick to bottom of pan.
  • Stir in balsamic vinegar. Season with additional salt and pepper, if desired.
  • Serve each person a sausage, a thigh and some potatoes, peppers/sauce over creamy polenta, grits or gnocchi (or enjoy as is with a hunk of bread). Garnish with parsley and parmesan. Enjoy!



  • Herbes de Provence is a mixture of herbs, like rosemary, thyme, basil and the like. You can buy store-bought versions in your grocery's spice section or make your own. Not into that? Just use an equivalent amount of what you have, preferably thyme, rosemary and/or basil. If you want to go more of a traditional Italian American red sauce route, then just use a little oregano. Oregano is quite potent, so I'd start with 3/4 tsp and see how you feel about that.
  • Like the red sauce thicker?  Take the cover off half way through cooking time to allow the sauce to reduce a bit.
  • Because the tomato based sauce is such a predominant component in this recipe, use a good quality can of tomatoes. I really love 'san marzano'. 
  • The Italian sausage were left whole, but you could cut into bite-sized chunks if you'd rather.
  • The amount of salt I used was just right for my taste buds.  Depending on the brand/amount of salt in the can of tomatoes you use, the seasoning may need to be adjusted to your taste.
  • I cut the bell pepper into strips, but you could also cut into bite-sized chunks. Use whatever colour of bell pepper you have on hand.
  • Speaking of bell peppers, I enjoy them on the softer side in this recipe. If you like them with a little more bite, don't add them in until the last 10-15 minutes of cook time.
  • Want to infuse even more flavour into this dish? Throw in a small rind of parm into the pan when you add the tomato sauce. Discard when cooked.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood