Chicken Scarpiello
Source of Recipe
As I took notes from Lidia's Kitchen
List of Ingredients
1 lb sausage, a combo of hot and sweet, cut into bite-size pieces
2 2 1/2 lb chickens, cut into 12 small
pieces, bone in **
1 lg bell peppers julienned
1 lg red pepper julienned
1 lg yellow onion, cut, lengthwise, into
1/4" slices
1 ts minced garlic
1/2 c chicken broth
1/2 c dry white wine
1/2 c vinegared sweet bell peppers
1/2 c halved hot cherry peppers
1/2 c vinegar from vinegared sweet bell
peppers OR balsamic vinegar
1/2 ts dried oregano
Recipe
Sauté sausage for about 8
minutes until lightly browned. Using a
slotted spoon, remove sausage from pan and set aside to drain. Heat oil in a large, deep sauté pan over medium-high heat. Pat chicken dry, and sauté for about 15 min or until it is almost cooked through. Stir in peppers, onion and garlic and sauté for 5 min or until vegetables are soft and beginning to brown. Drain off all excess oil. Return sausage to pan. Add wine and chicken stock to chicken, sausage and vegetables and bring to a boil. Stir in hot and sweet vinegared peppers, vinegar, oregano and salt and pepper. Again, bring to a boil. Lower heat and simmer
slowly for about 10 min or until flavors
have combined and sauce has reduced.
Remove from heat and serve. Serves 6.
Note: near the end of cooking add
2 or 3 sliced boiled potatoes to this dish.
**or boneless chicken breasts
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