Mock Brick Oven One Pot Wonder

2 tablespoons butter

1-pound boneless skinless chicken breast, cut into bite size pieces

1 pound of kielbasa sausage, cut into bite size pieces

4 Yukon gold potatoes cut into bite size pieces

1 yellow onion, chopped

5 scallions cut into 1-inch pieces

8 cloves of garlic, crushed

1 jar of whole pepperoncini peppers along with half the jar of their liquid

Gluten-free dry onion soup mix

¼ cup water

¼ cup extra virgin olive oil

Preheat the oven to 375 degrees.

Take a 9x13 shallow baking dish and butter the sides. Take the chicken, sausage, potatoes, scallions, garlic and pepperoncini peppers (reserving half the jar of liquid and discarding the rest) and place in the dish. Take the dry onion soup mix and mix with ¼ cup of water and pepperoncini liquid. Pour over all the ingredients in the 9x13 dish and mix everything together well. Lastly drizzle all ingredients with olive oil and place into the oven. Place the dish on the middle rack and let bake in the oven for 45 minutes to an hour or until the chicken is fully cooked. Turn the oven to broil and move the dish to the top rack and let all ingredients get a nice char on them, about 2 to 3 minutes. Take out and enjoy! Serve along with nice crusty bread to sop up all the delicious liquid from your plate.

Gluten-Free Dry Onion Soup Mix

2 tablespoons gluten-free beef bullion

¼ cup dried onion flakes

¼ teaspoon onion powder

¼ teaspoon dried parsley flakes

1/8 teaspoon celery seed

1/8 teaspoon paprika

1/8 teaspoon pepper

Makes enough for a single use, in lieu of dry onion soup mix from the box. Enjoy!