Ingredients:
1/4 cup olive oil
2 1/2 lbs chicken, cut into small serving pieces
1 lb Italian sausages, cut in 1-inch pieces ( sweet or hot or both)
1 small red bell peppers, julienned
2 garlic cloves, minced and crushed
6 hot cherry peppers, sliced ( bottled in vinegar)
1 onions, sliced
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth ( canned or fresh)
1/2 cup dry white wine ( such as Pinot Grigio)
2 tablespoons all-purpose flour
1 -2 teaspoon fresh lemon juice
2 potatoes, peeled and diced small
3/4 lb fresh mushrooms, sliced
Directions:
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, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. 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.
Servings: 4-6
Time preparation: 40 min.
Time total: 65 min.