| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
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
- 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.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- 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 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
Nutrition Facts
| Calories | 335 |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 95 milligrams |
| Sodium | 891 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Protein | 36 grams |
Reviews
Great recipe—definitely do again. Couple things: I cooked sausage before cutting up – instructions were unclear. Raw sausage is hard to cut. Pickled peppers had no sizes of jars (actually used 1 cherry pepper jar and 1 pepperocini jar of size in our store). Used bag of sweet mini peppers because we don’t have frying peppers in our store.
This was okay. I would have sautéed the onions and peppers before browning the meat. I think it will give the dish deeper flavor.
This was very good. My husband is the pickiest eater of anyone I’ve ever seen, and he asked me to put this in our food rotation!!! All my littles loved it too (and it made for good leftovers). I served it overa baked potato and it was awesome ess!
Delicious recipe, even with using sweet bell pepper, as Italian frying peppers are not easy to find near me. I also added a bit of heavy cream with the butter at the end for a creamier texture. Turned out great and so tasty!
Made this tonight and it was excellent.
This is an excellent midweek favorite! We have made this several times, sometimes using slightly less cherry peppers, or mixing the balance of hot and sweet sausage. Served over pasta or homemade gnocchi with some bread on the side, it tastes like a weekend meal despite being quick enough for after work. When we can’t get frying peppers, I use cubanelles.
One of our favorites served with orzo pasta. Always add extra cherry peppers!
Very good. Put over rice.
Easy and delicious! Italian peppers brought freshness and a little texture.
Yummy for my tummy