Chicken Sausage and Onions


  • 4 Chicken Legs, skinned
  • 4 Chicken Thighs skinned
  • 6 Italian (hot and/or sweet) Sausages
  • 4 medium Onions cut in half
  • 1 cup White Wine (e.g. Sauvignon Blanc)
  • Olive Oil
  • Garlic Salt
  • Italian Seasoning
  • Oregano
  • Pepper – preferably fresh gound


  • Spread Chicken pieces on a strip of Wax Paper
  • Sprinkle Seasonings on both sides
  • Cut Sausage in half (about 1 1/2 inch lengths)


  • Heat Olive Oil in large skillet over medium high heat.
  • When Oil is hot add 1/2 the Chicken and all the Sausage.
  • Brown Chicken, about 6 minutes on each side. Remove and place in covered casserole dish. Repeat with remaining Chicken..
  • Brown Sausage, turning every 3 minutes. Remove to casserole dish.
  • Add onions, cut side down, with last batch of Chicken and remove to casserole when browned.
  • Drain off drippings and discard.
  • Add White Wine. Turn heat to high and deglaze skillet. Dissolve browned bits in the Wine.
  • Return Meat and Onions to skillet. Cover and lower heat to simmer about 30 to 45 miuntes..
  • Remove Meat and Onions to casserole dish.
  • Turn up heat to high and reduce sauce 1/3. Pour over Meat and Onions.
  • Serve.