Packed with flavor and made in a single skillet—AKA the perfect Wednesday night meal.
1 tablespoon vegetable oil1 large red bell pepper, thinly sliced , thinly sliced, along with 1/4 cup pickling liquid from the jarDirectionsAdjust oven rack to center position and preheat oven to 350°F . Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering.
Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon.
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