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FIELD DAY OLIVE OIL EXTRA VIRGIN



Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.










Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.




Preheat the oven to 375°F (190°C). Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the turkey sausage and cook, breaking it into rough 1-inch pieces, until browned and cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer to a plate and set aside.
Season the chicken thighs on both sides with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add 1 tbsp olive oil to the same pot over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer to the plate with the sausage.
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