Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) hot and/or sweet Italian-sausage links , cut crosswise into 1-inch pieces

  2. 3 medium garlic cloves , crushed with side of chef's knife

  3. 1 large green or red pepper , cut into 1-inch pieces

  4. 1 large onion , cut into 1-inch pieces

  5. 1 medium sprig fresh rosemary

  6. 1 tablespoon(s) olive or vegetable oil

  7. 1/2 teaspoon(s) salt

  8. 2 cup(s) cherry or grape tomatoes

  9. 1 (2- to 2 1/2-pound ) rotisserie chicken , cut into 8 pieces, skin removed if you like

Instructions Jump to Ingredients ↑

  1. Heat nonstick 12-inch skillet or 5- to 6-quart Dutch oven over medium-high heat until hot. Add sausage chunks, garlic, green pepper, onion, rosemary, oil and salt; cook, covered, 5 minutes to brown slightly, stirring occasionally. Stir whole cherry tomatoes into sausage mixture in skillet; arrange chicken pieces on top. Reduce heat to medium-low; cover and simmer about 5 minutes longer (10 minutes if chicken has been refrigerated) or until sausage is cooked through, tomato skins begin to burst, and chicken is hot, turning chicken pieces over halfway through cooking. Remove and discard rosemary sprig before serving.


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