The chicken sausages with peppers and onion in a skillet are a simple, very tasty main course. They’re perfect to prepare for a Sunday family lunch with relatives and friends. Who said eating well requires hours of preparation in the kitchen? This is a perfect last-minute dinner recipe because it’s very quick, colorful and fragrant. Chicken sausages are a leaner, lighter alternative to classic pork sausages. The dish takes about 30 minutes to prepare and will make a great impression. Few ingredients, one pan, lots of satisfaction! If you like, you can serve this dish with roasted potatoes or a thick slice of rustic bread. If you enjoy meat main courses you can also try:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Cooking time: 25 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian

Ingredients to prepare chicken sausages with peppers and onion in a skillet

1.1 lb bell peppers (yellow, red and green)
15 oz chicken sausages
to taste salt
Half glass white wine
Half glass water
Half red onion (large)

Tools

Skillet
Cutting board
Knife

Steps to make chicken sausages with peppers and onion in a skillet

To prepare the chicken sausages with peppers and onion, first cut the chicken sausages into pieces — I divided each sausage into about 4 pieces — and cook them without oil in a large skillet. Brown the meat for a couple of minutes over high heat, then deglaze with half a glass of white wine and when the alcohol has evaporated lower the heat and let them cook for about 10 minutes. While the meat is cooking, peel a red onion, slice it fairly thinly (I used half a large onion) and set it aside.
Wash the peppers well — I chose a red, a yellow and a green pepper but you can pick whichever you prefer. Remove the seeds and the white inner parts, then cut them into strips and then into pieces. When the meat is cooked, remove it from the heat and set it aside in a bowl. In the same skillet add a drizzle of extra virgin olive oil and sauté the peppers and the red onion for a couple of minutes over high heat, stirring often, and season with salt. Then add half a glass of water and lower the heat slightly so the vegetables become tender. This will take about 10 minutes.
When the water has evaporated, add the chicken sausages back in and flavor everything for a couple of minutes, stirring often. I didn’t add any extra salt because the sausages are already seasoned, but if you like you can add more salt or pepper.
Your sausages are ready to be served. Serve hot and enjoy!