For the fullest flavor, cook this dish a day early and reheat it to serve. Not only does it keep well, it freezes beautifully. Try making a double batch, saving the leftovers for another meal.
|2||lb||boneless, skinless chicken thighs|
|1||c||lour combined with 2 teaspoons salt and 1 teaspoon freshly ground black pepper|
|4||links Aidells Sun-Dried Tomato Sausage (sliced into ½ inch rounds )|
|1||red onion (thinly sliced)|
|2||clv||garlic (finely chopped)|
|1/4||c||red wine vinegar|
|1||oz||15-ounce can chopped tomatoes|
|2||t||finely chopped fresh thyme|
|oz||Salt and freshly ground black pepper|
|2||T||finely chopped fresh parsley|
Preheat the oven to 375º
In a large Dutch oven, heat the oil. Dredge the chicken in the flour mixture and brown the chicken in batches on all sides. Remove from the pan and set aside. Add the sausage and sauté until beginning to brown, approximately 5 minutes. Remove from the pan and set aside. Drain off all but a 2 tablespoons of oil from the pan.
Add the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook for 2 minutes longer.
Add the vinegar, scraping to loosen any brown bits. Add the stock, wine, tomatoes, bay leaf, and thyme. Bring to a boil and cook for one minute. Return the chicken and sausage to the pan, turning to incorporate with the sauce. Add the salt and pepper, cover and bake for 30-45 minutes until the chicken is tender.
To serve, transfer the chicken to a large platter and loosely tent with foil to keep warm. Return the Dutch oven to the stovetop and bring the sauce to a boil. Reduce to a simmer and cook until the sauce has reduced by half. Pour the finished sauce over the chicken and garnish with chopped parsley.