Creole Chicken and Sausage

Step 1

Pat the chicken thighs dry using paper towels, rubbing on both sides so they will brown better in the pan.

Step 2

Slice the sausage diagonally into 1/2-inch-thick ovals, cutting at a 45-degree angle through the length of the sausage.

Step 3

Dice the onion into 1/2-inch cubes by first slicing it lengthwise from root to tip, then cutting crosswise and lengthwise through the slices.

Step 4

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when tilted, about 90 seconds.

Step 5

Place the chicken thighs skin-side down in the hot oil and cook without moving for 6 minutes until the bottoms are golden brown, like toasted bread.

Step 6

Flip each chicken thigh and cook for 4 more minutes on the second side until also golden brown, then push to the edges of the skillet.

Step 7

Add the sausage slices to the center of the skillet and cook, stirring occasionally, for 3 minutes until the edges look browned.

Step 8

Add the diced onion to the skillet and stir everything together, cooking for 2 minutes until the onion begins to turn translucent.

Step 9

Sprinkle the 2 tablespoons of Creole seasoning over all the ingredients and stir constantly for 30 seconds until the spices smell strongly fragrant.

Step 10

Pour in the canned tomatoes with their liquid and the 1 cup of chicken broth, scraping up any browned bits stuck to the bottom with a wooden spoon.

Step 11

Bring the sauce to a gentle simmer over medium heat and cook uncovered for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly.

Step 12

Taste a spoonful of sauce and season with salt and pepper to taste, adjusting until it tastes balanced and flavorful.