chicken, sausage and peppers

Name: Chicken, Sausage and Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) unsalted butter; 3/4 pound(s) sweet or hot italian sausage, cut into chunks; 3/4 pound(s) skinless, boneless chicken breasts, cut into chunks; - kosher salt and freshly ground pepper; 1 tablespoon(s) all-purpose flour; 1 - small onion, chopped; 2 - italian green frying peppers, cut into 1-inch pieces; 3 - cloves garlic, roughly chopped; 1 1/4 cup(s) low-sodium chicken broth; 1/4 cup(s) roughly chopped fresh parsley; 2 - jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

(1 RATING)

42 Pinches 1 Photo

Jolayne Cooper

Americus, GA

Updated on May 6, 2013

This is another great recipe from the Food Network Magazine. It is great as is, but I served it with linguine to make a full meal. Served with a salad and it was perfect. Enjoy!

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

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 1/4 cups low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 - jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

How To Make chicken, sausage and peppers

Step 1

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. 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.

Step 2

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add 1 cup of the chicken broth, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the rest of the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooded through, about 5 minutes.
Step 3

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2-3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
Step 4

Note: This recipe calls for Italian frying peppers. I have no idea what they are and found nothing at the grocery store that appeared to be Italian. So, I bought a couple of other green peppers and used them. They had a little heat and worked great. So, I would say use what you can find.
Step 5

Note 2: This is great by itself but was also great with linguine. Next time I may try it with rice. Use your imagination and make it a great meal.
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