Scarpariello

Ingredients

• 1/4 cup olive oil
• 1 lb Italian sausage, cut in 1-inch pieces (sweet or hot or both)
• 1 small red bell pepper, julienned
• 2 cloves garlic, minced and crushed
• 6 hot cherry peppers, sliced (bottled in vinegar)
• 1 onion, sliced
• 1/2 tsp salt
• 1/8 tsp fresh ground black pepper
• 1/4 tsp dried rosemary leaves, crushed
• 1 cup chicken broth (canned or fresh)
• 1/2 cup dry white wine (such as Pinot Grigio)
• 2 Tbsp all-purpose flour
• 1–2 tsp fresh lemon juice
• 2 potatoes, peeled and diced small
• 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.

Back