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Categories:
red bell peppers olive oil sweet Italian sausage chicken breasts garlic white wine chicken broth fresh rosemary fresh oregano unsalted butter salt
Viewed: 70 - Published at: 6 years agoIngredients
- 2 large red bell peppers
- 1/4 cup olive oil
- 1 lb sweet Italian sausage, cut into 1-inch pieces
- 1 1/2 lbs chicken breasts, cut into 1-inch pieces (boneless and skinless)
- 4 medium garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crumbled
- 3 teaspoons minced fresh oregano or 1 teaspoon dried basil, crumbled
- 1/4 cup unsalted butter (1/2 stick)
- salt & freshly ground black pepper
Method
- Char peppers over gas flame or in broiler, turning until blackened on all sides.
- Place in paper bag and let stand 10 minutes to steam.
- Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
- Heat oil in large skillet over medium heat.
- Add sausage and cook until brown, turning frequently, about 6 minutes.
- Transfer sausage to plate using slotted spoon.
- Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
- Add to sausage, using slotted spoon.
- Pour off all but a thin film of pan drippings.
- Add garlic and stir 2 minutes.
- Add wine and broth and bring to boil, scraping up any browned bits.
- Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
- Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
- Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.
