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Chicken Giambotta



Sausage links sweet
chicken breast with bones cut up in small pieces
Peppers( red, orange, green)
4 Idaho potatoes
1 white or yellow onion, diced up
½ cup white wine
1 cup chicken broth
loads of garlic cloves smashed
Cherry peppers from the jar ( I like sweet but can use some hot)
salt and pepper
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Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

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