Chicken and Sausage Scarpariello
Chicken and Sausage Scarpariello from The Leahy Kitchen…..
2 tablespoons olive oil plus 2 tablespoons for the sauce
4 boneless, skinless chicken breast halves
1/2 teaspoon plus 1 teaspoon dried oregano leaves, divided
Salt and freshly ground black pepper
4 links sweet Italian turkey sausage or regular Italian sausage
1 large onion, peeled and thinly sliced
2 bell peppers, cored and thinly sliced
3 teaspoons minced garlic, about 4 medium cloves
6-8 cherry peppers bottled in vinegar, cored and coarsely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice or red wine vinegar
1/3 cup chopped fresh parsley
Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat.
Season the chicken with the 1/2 teaspoon of the oregano, salt and pepper.
Place the chicken in the heated pan and brown on the first side for about 3 minutes. Turn over and brown on the other side 3 minutes more. Remove from the skillet and set aside.
Brown the sausages in the same skillet until almost done, about 5 minutes per side. Remove from the skillet and set aside.
Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high. Add the onions and bell peppers and sauté until the vegetables begin to brown, about 5 minutes. Add the garlic and sauté about 2 minutes more.
Cut the chicken and sausage into bite-sized pieces and return to the pan along with the vegetables, hot cherry peppers, remaining 1 teaspoon oregano, dry white wine, chicken broth, lemon juice or red wine vinegar. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Sprinkle with parsley and serve.
I add small Yukon gold potatoes to this dish because my husband likes potatoes. I cut then in half and brown with vegetables.
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