The Bittman Project

Share this post

Chicken and Sausage in Vinegar

www.bittmanproject.com
Recipe Archive

Chicken and Sausage in Vinegar

Mark Bittman
Mar 8, 2018
Share this post

Chicken and Sausage in Vinegar

www.bittmanproject.com

Best made with boneless thighs, this is not bad with breasts either, as long as you don’t overcook them. Serve with crusty bread.

Makes: 4 servings
Time: 30 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks

  • 1 pound boneless, skinless chicken thighs or breasts,

  • cut into 1 1/2-inch chunks

  • Salt a…

Keep reading with a 7-day free trial

Subscribe to The Bittman Project to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
Previous
Next
© 2023 Double B Publishing
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing