Penne with Smoked Apple Chardonnay Chicken Sausages in a Creamy Jalapeño Sauce



  • 6 boneless, skinless chicken thighs
  • 1 teaspoon pepper
  • 3/4 teaspoon fresh ground pepper
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons minced garlic
  • 1-1/2 tablespoons dijon mustard
  • 1 teaspoon dried sage


Preheat oven to 425 degrees.

Place chicken in a large glass dish and sprinkle with salt and pepper. In a glass measuring cup, add olive oil, balsamic vinegar, dijon mustard, garlic, and dried sage. Whisk together and pour over the chicken. Let sit 30 minutes on the counter or up to 3 hours in the refrigerator. (If you place it in the fridge to marinate, make sure to bring the dish to room temperature before baking). Bake in oven for 20-25 minutes, or until internal temperature reaches 165 degrees. Cover with foil and let chicken sit for 10 minutes before serving. Enjoy!

Until next time, Kris