One-Pot Chicken With Sausage and Potatoes

This one-pot chicken with sausage and potatoes is an easy, satisfying meal that will please the whole family. It calls for bone-in chicken breasts, but you can use bone-in or boneless thighs instead. Browning the sausage and chicken before adding the remaining ingredients builds tons of flavor and creates the base for a delicious gravy that is served alongside the meat and vegetables. Finishing the dish with a splash of vinegar and fresh oregano brightens up the savory mixture, which is delicious served over rice. You’ll need a large Dutch oven or heavy-bottomed pot with a tight-fitting lid—and only about one hour of prep and cook time—to make this recipe. It's a dinner your crew is sure to ask for again.

Ingredients for One-Pot Chicken With Sausage and Potatoes

Chicken: Bone-in chicken breasts cook up meaty and juicy without requiring a ton of time. Since the dish is cooked in a covered pan on the stovetop, we prefer to remove the skin to keep it from becoming soggy, which also helps cut down on fat in this dish. If you prefer the taste and texture of dark meat, you can use thighs—bone-in or boneless—instead as they'll cook in a similar amount of time.

Sausage: Savory Italian sausage lends tons of depth to this simple recipe. We call for the sweet kind here, but you can certainly use hot Italian sausage instead, or another variety of your choosing. For best results, we recommend using uncooked sausage, rather than pre-cooked links, as they'll contribute a deeper flavor as the meat browns and fat renders.

Potatoes: Small, waxy potatoes such as Yukon gold or red-skinned varieties hold their shape better than starchier potatoes like russets. Thanks to their thin skins, there's no need to peel them first, but do be sure to give them a good scrubbing under cold water before cooking.

Aromatics: Onion and celery lend a mild vegetal background to this recipe while also helping to bulk up the final result. You can swap in a white or red onion, or even try using shallots or leeks instead. For even more flavor, toss in a few peeled and smashed garlic cloves with the onion and celery.

Vinegar: A splash of red-wine vinegar adds welcome zip and brightness to the finished dish. Feel free to use white-wine vinegar or cider vinegar instead.