½ cup olive oil
1 lb sausage, a combo of hot and sweet, cut into bite-size pieces
2 2½ 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 ¼ ” slices
1 tsp minced garlic
½ cup chicken broth
½ cup dry white wine
½ cup vinegared sweet bell peppers
½ cup halved hot cherry peppers
½ cup vinegar from vinegared sweet bell peppers OR balsamic vinegar
½ tsp dried oregano
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