This delicious rice with chicken and sausage recipe is cooked all in one pan using the stovetop and oven. Easy meal, easy clean up! Video of the recipe can be found below.

Ingredients:

• 1 cup Arborio Rice
• 4 Chicken Thighs, seasoned with salt, black pepper and paprika
• 4 Italian Hot Sausages, pricked on opposite sides
• 3 Shallots, chopped
• 1 cup Tomato Passata
• 3 cups Chicken Stock
• 1/2 cup White Wine, dry like Chardonnay
• Paprika, for seasoning
• Sea Salt, for seasoning
• Black Pepper, for seasoning
• Extra Virgin Olive Oil

Preheat the oven to 400°F and place rack in middle position.

Warm up the chicken stock in a pot over low heat.

Meanwhile, add a drizzle of olive oil to a deep, oven safe sauté pan and warm over medium to high heat.

Place the chicken thighs and sausages into the pan and let cook on each side for about five minutes.

Lower the heat and pour in the white wine. Allow the the chicken and sausages to absorb the flavor of the wine for about two minutes and then remove the chicken, sausages and wine sauce into a dish or bowl and set aside.

In the same sauté pan, add another drizzle of olive oil and add the shallots. Sauté for about one minute over medium to high heat.

Add the rice into the sauté pan and mix with the shallots. Pour in the tomato passata and mix.

Place the chicken, sausages and wine sauce back into the sauté pan and mix. Add in four ladleful’s of the chicken stock and bring it to a boil.

Once boiling, place in the oven and cook for thirty minutes. Check half way through to see if more chicken stock is needed. If needed, remove from the oven and add in another two ladleful’s and place back into the oven for the remaining ten to fifteen minutes.

Remove from the oven and serve. I added a sprinkle of chopped parsley, but this is optional. Salute cin cin!