chicken giambota, popular here in italian restaurants is so easy to make at home and it is even better the next day
Ingredients
- 2 tablespoons unsalted butter
- 3/4 pound sweet or hot italian sausage cut into chunks
- 3/4- pound skinless boneless chicken breasts, cut into chunks
- kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 small onion chopped
- 2 italian green frying peppers cut into 1-inch pieces
- 3 cloves garlic roughly chopped
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
- 2 jarred pickled cherry peppers chopped, plus 2 tablespoons liquid from the jar
Instructions
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heat 1 tablespoon butter in a large skillet over medium-high heat.
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cook the sausage until golden, about 2 minutes.
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season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
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add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.
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add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
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add the broth and bring to a gentle simmer.
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cover and cook until the sausage and chicken are cooked through, about 5 minutes.
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increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.
i used these items to make this dish:
12 INCH SKILLET
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