- Servings: 6-8
|1 lb||Sausage Links, a combo of hot and sweet, cut into bite-size pieces|
|2× 2½ lb||Chickens, cut into 12 small pieces (bone-in or boneless|
|1||Large Green Bell Pepper, julienned|
|1||Large Red Bell Pepper, julienned|
|1||Large Onion, cut lengthwise into ¼" slices|
|1 tsp||Minced Garlic|
|½ cup||Chicken Broth|
|½ cup||Dry White Wine|
|½ cup||Pickled Sweet Bell Peppers|
|½ cup||Vinegar Juice From The Pickled Sweet Bell Peppers, or use balsamic vinegar|
|½ cup||Halved, hot cherry peppers|
|½ tsp||Dried Oregano|
|Salt & Pepper, to taste|
Saute sausage pieces in skillet about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Meanwhile, heat oil in a large, deep saute pan over medium-high heat. Add chicken and saute about 15 minutes or until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil. Return sausage to pan. Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done. Serves 6 to 8.
Note: If desired, near the end of the cooking you may add 2 or 3 sliced, boiled potatoes to this dish.