Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2-3 fresh sweet Italian sausage links
• 6 boneless., skinless chicken thighs ( about 1 1/2 lb. total)
• 1/2 tsp. kosher salt, plus more as needed
• 1/2 tsp. ground black pepper
• 2 Tbsp. olive oil
• 5 oz. frozen pearl onions (1 generous cup, do not thaw)
• 2 tsp. minced garlic
• 2 tsp. dried oregano OR 1 Tbsp. torn fresh oregano leaves
• 1 tsp. smoked paprika
• 1/2 tsp. saffron threads
• 1/2 cup dry sherry
• 1 (14 to 15 oz. can) fire-roasted dice
• tomatoes and their juices
• 2 1/2 cups no-salt-added chicken broth
• 1 1/2 cups Arborio or Valencia rice
• 3 oz. frozen bell pepper strips (1 cup; do not thaw)

Directions

1. Heat oven to 325 degrees.
2. Brown the sausage in a wide, oven-safe Dutch oven, cast-iron casserole or deep saute pan over medium-high heat, turning occasionally, about 4 minutes; they will not be cooked through. Transfer to a plate.
3. Season chicken all over with the salt and pepper. Add to the same pan used to cook the sausage; brown on both sides, turning once, about 6 minutes total; it will not be cooked through. Transfer to the plate with sausage.
4. Add the oil and frozen pearl onions to the pan; reduce the heat to medium and cook, stirring frequently until lightly browned, then add the frozen artichoke heart quarters; cook, stirring often, until they begin to soften, about 3 minutes.
5. Stir in the garlic, oregano, paprika and saffron; cook until aromatic, about 20 seconds.

6. Pour in the sherry, using a wooden spatula to dislodge all the browned bits in the pan. Once the mixture begins to bubble at the edges, add the broth, rice and bell pepper strips. Stir well as it comes to a low boil. Taste and season lightly with salt, as needed.

7. Return the sausage and chicken to the pan, nestling them into the pan mixture. Cover and transfer to the oven; bake until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
8. Let sit, covered, 10 minutes before serving (to blend the flavors).

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