2 peppers any color rough chop (large pieces)
1 large onion large rough chop
1 small head of kale washed and chopped
1 7 ounce chopped pancetta
2 lbs. of boneless skinless thighs (you can use breast but I would cut in large chunky pieces and keep in mind there is little fat so you may need to add more fat to the pan to cook and not burn or dry out)
Marinade for chicken (45 minutes to an hour before)
1 lemon juice and zest (when using lemon do not marinade for more than an hour because the meat will cook)
Herb DE Provence
garlic powder parsley
salt and pepper
1/2 palm full of oregano
coat chicken with evoo
6 pieces of sweet Italian sausage
Preheat oven 400 degrees
Saute pancetta to render down fat then add in the veggies except kale. Get a nice color on the veggies and the onions are translucent. Then add in kale and wilt. Sprinkle with a generous amount of salt and pepper and a hardy pinch of oregano.
remove and add to large casserole pan.
Put chicken in cast iron skillet skin side down and pour in all the marinade to the pan. Brown both side 7 minutes on one side in only about 3 on the other.
Take the chicken out and add to the pan. Then finally add in sausage and add a little water to the pan. This will prevent the sausage from burning. It will steam the sausage. Flip the sausage after about 5 minutes and cook for another 5.
Finally, put the sausage in the pan add a little chicken stock. Nestle the meat in the liquid to keep it from drying out.
Cook for about 10 minute internal temp of the chicken and sausage 165.
This feed only 4 hungry weight lifters....wish I had more protein for leftover. Had plenty of veggies...and yes my daughter took the veggies and put and egg on it for breakfast!
Stacie A. Zamperini M.Ed.