- 5 boneless skinless chicken thighs cubed
- 5 hot italian sausages quarted (we used a chicken saisage for the dish)
- 1 small onion roughly diced
- 1 red pepper roughly diced
- 1/3 C of capers
- 1/2 C hot banana peppers rough diced
- 1-1/2 C artichoke hearts roughly chopped
- 1 baking potato roughly chopped
- 1-1/2 C white wine - use whatever you are drinking
- 1/2 C red wine vinegar
- Juice of 1 lemon
- 3 Tbs unsalted butter
- Extra Virgin Olive Oil (EVOO)
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 1/2 C all purpose flour
Set up your grill for direct grilling. Cooking temperature should be approximately 350F. We used a 15" stainless steel paella pan for this dish. Preheat the pan for at least 10 minutes.
Dredge the chicken thigh pieces in the flour coating evenly. Pour in 2 table spoons of EVOO to the pan and saute the chicken and sausage pieces until they brown all over.
While the sausage and chicken are sauteeing, heat a skillet over medium high heat. Add in a tbs of EVOO and a tbs of butter. Saute the potato cubes until crispy. Set aside to add to the dish.
Allow the liquid to reduce. Food safety guidelines recommends cooking chicken thighs to at least 170F. ThermoWorks Thermapen |
MONGA!!