Chicken Pisano
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 large
Potatoes2 tbsps
Olive Oil110 g
Salted Butter1 tsp
Italian Seasoning60 g
All-Purpose Flour110 g
Cooking Sherry (dry)Directions:
1
Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces
2
Wash and core the bell peppers, then cut them into 1 by 1-inch pieces
3
Wash the chicken and pat dry
4
Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken)
5
Cut each sausage link on the bias into 4 pieces
6
In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes
7
Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes
8
Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes
9
Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper
10
Saute on medium heat for 5 minutes, stirring occasionally
11
Stir in the flour and cook it until the roux is light golden brown, about 1 minute
12
Reduce the heat to low
13
Carefully add the sherry, avoiding the open flame, to deglaze pan
14
Add 1 can of beef stock and stir to combine
15
Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed
16
Season with more salt and pepper, to taste
17
Transfer the chicken pisano to a serving bowl and serve
18
This dish is delicious by itself or served over a bed of egg noodles or fettuccini