- 4 large skinless, de-boned chicken thighs, fat trimmed (you can take the short cut and buy already boned chicken thighs, or save a dollar and bone the chicken thighs yourself, and then also make a quick, small batch of chicken stock with the bones)
- 4 breakfast sausage links, leftover from breakfast or thawed, either way, room temperature (classic flavoring, sage and black pepper, do not use maple-flavored)
- Fresh Sage, 2 tsp chopped for bundles, plus 2 tsp for finishing pan sauce
- Roasted red pepper, 4 1/2" by 2" strips plus 1/4 cup chopped (roast a small red pepper oiled up under your broiler, turning regularly until charred all over, when cool, stem, seed and remove skin...or take the short cut and used jarred ones or ones from the antipasti bar at the store)
- Flour for bundles
- 1 TBS olive oil
- 1 medium onion, chopped
- 1 large tomato, seeded and chopped
- 6 ounces brown or red ale, something malty and nutty (as I've mentioned before, when I don't have Matt's homebrew, my go-to cooking beer is Smutty's Old Brown Dog)
- Layout the chicken thighs on a board, and where the bone used to be, place a single sausage link and roasted red pepper strip and 1/2 tsp chopped sage into each thigh. Roll up each chicken thigh into a bundle and tie with butcher's twine.
- Lightly flour each bundle and season with salt and pepper.
- In a sauté pan that has a lid, heat olive oil over medium high heat.
- Add bundles, brown on all sides, then remove to a plate.
- Lower heat to medium low and add chopped onion. Season with salt and pepper and cook, stirring occasionally until onion is softened, about 5 minutes.
- Add chopped tomato and stir until juices begin to release, about 2 minutes.
- Add chicken bundles back to pan and pour in beer. Raise heat and bring to a boil, then lower heat to super low, put lid on and simmer on low for 20 minutes.
- Remove chicken bundles to a warm plate and boil sauce until thick and only a half cup, about 5 minutes.
- Pour pan sauce over chicken bundles and sprinkle on remaining 1 TBS of freshly chopped sage and 1/4 cup of chopped roasted red pepper.
- Serve with crusty bread or rolls
The dish also makes good leftovers, just remember to reheat slowly. Enjoy!