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DescriptionSometimes the dish is saucy, which makes it more American than Italian but without question, chicken cooked on the bone this way is significantly more succulent than chicken cooked off the bone.
Ingredientssliced 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
MethodIn a skillet, heat oil. Add chicken + sausage in batches; brown on all sides, remove pieces to a plate as they brown.
Discard all but 2 tablespoons dripping from pan.
To hot dripping in pan add mushrooms, peppers, onion, potatoes + remaining garlic; saute until tender.
Return chicken + sausage to skillet.
Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine.
Bring to boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken + sausage from skillet; arrange on warm serving platter.
Skim fat from mixture in skillet.
In a small glass, mix flour with 1/4 cup water until blended. Stir into liquid in skillet.
Bring to boil, stirring constantly; boil for 1 minute, stirring, until thickens.
Spoon sauce over chicken + sausage.
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