I loved the idea and the chicken was perfect though I always add on an extra 30 minutes at 350. Sausage and peppers were perfect. Next time I might try it with brussels sprouts instead of peppers.
We thought this was delicious. The chicken came out juicy. Using a bundt pan allowed the juices to run from top to bottom of the chicken giving forth lots of well flavored gravy. It's that old takeoff from using a gadget or beer can that allowed you to balance the chicken upright. Sausage and peppers cooked nicely. We did this on the grill.
Step 3 is making zero sense to me, and why do you need a bunt pan? I would do this in a deep cast iron skillet, browning the meats first and then roast at 350, not 450. A nice touch would be to deglaze the juices after cooking with a white wine. Thank you for the idea for my own recipe!
Hmmm. I don't know, but I can't quite see this process working. Aside from the fact that that's a pretty anemic looking chicken in the photo, trying to turn this into a one-pot (pan) meal doesn't quite compute. Cooking times are so different for all of these ingredients. Just made pan-fried sausage, peppers & onions over polenta last night. Threw some fresh, diced Roma tomatoes in and deglazed the pan with white wine to make a sauce. Swirled in a pat of butter at the end. Delish! I would do that, THEN toss in the pan with the crispy browned chicken just before serving. I would use thighs. The ingredients are a hit; chicken, sausage, peppers, onions. What's not to love? They deserve a process that allows each to shine.