Ingredients
- sliced hot cherry peppers from a jar
- 1/4 cup olive oil
- 1 red bell pepper, julienned
- 2 cloves garlic, crushed
- 2 1/2 lb chicken, cut in small serving pieces
- 1 lb Italian sausage links (sweet or hot or both), cut in 1-inch pieces
- 1 onion, sliced
- 1/4 teaspoon dried rosemary leaves, crushed
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1- 2 teaspoons of fresh lemon juice
- 2 potatoes (small dice)
- 3/4 lb fresh mushrooms, sliced
Preparation
Step 1
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, peppers, onion, potatoes and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage.
McCalls, January 1990