Cut up 4 lbs of chicken or use the entire thighs with skin removed.
8 oz Italian pork sausage, casings removed
Use 2 teaspoons of kosher salt
Black pepper freshly ground to 1 teaspoon
One tablespoon of dried Italian seasoning
Three tablespoons of extra virgin olive oil (divided).
1 large onion, diced (1 1/2 cups)
1 large carrot diced and peeled (approximately 3/4 cups).
1 large bell peper, diced and seeded (about 1-1/2 cup)
1 large clove finely chopped
1 (26-oz.) Finely chopped Italian tomatoes
Arrange chicken in one layer on a plate or baking sheet with a rim. Add the Italian seasoning, salt and pepper.
Place a large Dutch-oven over a high heat for a few minutes. Once hot, add one tablespoon of oil and heat to a shimmering finish. Add the chicken in a single layer and brown both sides. Remove the chicken to a big plate. Brown the rest of the chicken with 1 tablespoon oil. Remove and add to the first batch.
The sausage will brown in the pan as you crumble the meat.
Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic, and continue to cook for another minute until fragrant.
Add the tomatoes, and…