Chicken and Rice with Sausage and Olives

Serves six

We use an old-world style smoked garlicky kielbasa for this, but a smoked sausage from any culture (and they all have them) will give the dish a distinctive flavor.

¾                     pound kielbasa sliced ¼ inch thick

6                      chicken thighs, bone in, skin on

Tt                    Salt and pepper

2                      medium onions, diced

1 cup             uncooked white rice

1/8 tsp           crushed dried red peppers

4 Tbsp            chopped parsley

1                      6 oz can pitted black olives (1 cup) drained

1 ¾ cup         chicken broth

1 T (plus)       cider vinegar

 

  • In large oven-proof skillet with cover or Dutch oven brown sausages over medium heat. Drain well and set aside.  Pour off any excess fat.
  • In the same skillet brown chicken well (in the sausage fat) over medium heat. Add more oil if necessary
  • Set the chicken aside and season generously with salt and pepper. Pour off excess fat.
  • Sauté onions in the remaining chicken fat until limp, add rice and stir to coat with onions. Stir in pepper flakes, 2 T of parsley, sausages, olives and chicken broth.  Arrange chicken pieces on top and sprinkle with vinegar and remaining parsley.
  • Cover and bake in preheated 3750 oven for 30 minutes, remove cover and bake 5 minutes longer.

 

Delicious served with a bright, fruity red table wine like Beaujolais or Pinot Noir, a green salad and a crusty loaf.