Chicken, Sausage, and Peppers

I mentioned that Jeff cooked for me over the weekend, which was kind of a big deal.  He cooks sometimes, but usually it's something really simple or something on the grill.  So when he said he wanted to cook for me, I was pretty excited.  Plus, you know, he picked a recipe that called for wine, which gives a great excuse to drink some "chef juice" ;)

Chicken, Sausage, and Peppers (adapted from Food Network)

2 TB butter
3/4 lb spicy italian sausage, cut into chunks
3/4 lb boneless skinless chicken breast, cut into chunks
salt and pepper
1 TB flour
1 small onion, chopped
2 green bell peppers, cut into chunks
3 cloves of garlic, chopped
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup fresh parsley, chopped
2 jarred pickled cherry peppers, chopped, plus 2 TB liquid from the jar

Heat half of the butter in a large skillet over medium-high heat.  Add the sausage and brown.  Toss the chicken with the flour and salt and pepper and add to the pan, cooking until the chicken starts to brown but is not cooked through.

Add the onions, peppers, garlic, salt and pepper to the pan and cook for three minutes.  Add the wine, bring it to a boil and cook until slightly reduced, about one minute.  Add the chicken broth and bring to a simmer.  Cover and cook until the chicken and sausage are cooked through, about five minutes.

Remove the chicken, sausage, and vegetables from the pan using a slotted spoon.  Turn the heat up to high and add the parsley, cherry peppers, and cherry pepper liquid.  Boil until reduced by one third, about 2-3 minutes.  Remove from the heat and stir in the rest of the butter.  Pour the sauce over the chicken and sausage mixture.

You could eat this alone, but we chose to serve it over pasta with some parmesan cheese, because why not!





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