Chicken, Sausage & Rice

Meaty chicken thighs, flavorful sausage, white wine, garlic and pepper flakes give this hearty oven dinner Spanish paella flair!

1 bay leaf A few springs of thyme and parsley 1 Tbs. olive oil 4 chicken thighs, trimmed, 2 lbs. Sea salt and freshly ground pepper 1 lb. Italian sausage 1 onion, chopped 1 red pepper, chopped 2 ribs celery, chopped 2 cloves garlic, finely chopped 1/4 tsp. crushed red pepper flakes 1 cup uncooked rice 1/2 cup white wine 1 can (14 oz.) chopped tomatoes 1 cup unsalted chicken broth 1 pkg. (10 oz.) frozen peas, thawed

● Preheat oven to 400°F. Tie herbs with kitchen string. In 12" ovenproof skillet, heat oil over medium-high heat. Add chicken skin side down; cook, turning once, until browned, 5-6 minutes per side. Remove; season with salt and pepper.

● Reduce heat to medium; add sausage to skillet. Cook, turning, until almost cooked through, 5-8 minutes. Transfer to cutting board; cut each into 4 pieces.

● To skillet, add onion, red pepper, celery, garlic, pepper flakes and 1/4 tsp. salt; cook, stirring often, until starting to brown, 2-4 minutes. Stir in rice, then wine, tomatoes with their juices and broth. Add chicken, sausage and herbs; cover. Bake 20 minutes. Uncover; if liquid has almost evaporated, stir in 1/2 cup water. Sprinkle peas on top; cover. Cook 10 minutes or until rice is cooked. Remove from oven; let stand, covered, 10 minutes. Remove herbs; fluff rice to mix in peas. Servings: 6. Calories: 767. Protein: 39 g. Fat: 48 g. (15 g. sat.) Chol.: 183 mg. Carbs.: 41 g. Sodium: 995 mg. Fiber: 5 g. Sugar: 6 g. Kitchen time: 35 minutes. Total time: 1 hour, 10 minutes.