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chicken giambota

serves 6
by Nancy

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

  1. heat 1 tablespoon butter in a large skillet over medium-high heat.
  2. cook the sausage until golden, about 2 minutes.
  3. 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.
  4. add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.
  5. add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
  6. add the broth and bring to a gentle simmer.
  7. cover and cook until the sausage and chicken are cooked through, about 5 minutes.
  8. 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.