Sweet Italian Sausage & Chicken With Sun-dried Tomato & Onion Relish

As the days grow damp and cool this warm savory dish is sure to satisfy all grumbling bellies a like.


I recently made this dish while camping. For some reason a savory, hearty dish on a cold night around the camp fire always makes it taste even better. It is easy enough to prepare in a dutch oven or in a cast iron- skillet over the camp fire. 


serves 4


4 Sweet Italian Sausages (high quality, lean)
2 Chicken Breasts  (skin on and bone in for flavor and moisture)
1/2 Cup sun-dried tomatoes, chopped
1 small sweet onion, sliced super thin (like Walla - Walla or Vidalia)
1/2 - 3/4 cup dry red wine (can substitute with chicken stock.)
2 cloves crushed garlic
Salt and Cracked Pepper to taste.
Fresh shredded basil to sprinkle on top (optional)
2 - 4  tbsp olive oil


Heat large saute pan on med-high and coat with thin layer of high quality olive oil.
Salt & Pepper Chicken Breasts and place bone side up in pan. Place the sausages in pan around the chicken breasts. Flip chicken when skin in brown and crispy. Turn sausages to allow all sides to brown. Once all meat is evenly browned, take out of pan and place on plate. 
Turn down heat to med. Add onions, garlic and sun-dried tomatoes. Slowly stir in red wine and allow pan to deglaze. Season with salt and pepper. Add meat back into the pan, placing on top of onion and sun-dried tomato mixture. Place lid on top of pan, turn heat to low and allow to cook for about 15 mins, until all liquid is absorbed. Stir occasionally ensuring onions are caramelizing. Add more wine if tomatoes need to soften more and allow to cook until evaporated. Allow food to rest for about 10 minutes after cooking.


Plate on platter and sprinkle with fresh basil.
Place carving knife on side of platter so breasts can be divided amongst guests.
I also enjoy a spicy dijon mustard on the side of my plate to dip my sausage



.