Chicken, Sausage And Peppers
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tbsp
All-Purpose Flour1 small
Onion (chopped)3 cloves
Garlic (roughly chopped)1 cup
White Wine (dry)Directions:
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
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon
9
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
10
Remove from the heat and stir in the remaining 1 tablespoon butter
11
Pour the sauce over the chicken mixture
12
Photograph by Antonis Achilleos