Chicken Scarpiello

• 1/2 cup olive oil
• 1 lb Italian sausage, combo of hot and sweet,cut into bite size pieces
• 2 1/2 lbs chicken, bone-in,cut into 12 pieces
• 1 large bell pepper, julienned
• 1 large red pepper, julienned
• 1 large yellow onion, sliced
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 cup vinegared sweet bell pepper
• 1/2 cup hot cherry pepper, halved
• 1/2 cup vinegar, from vinegared bell peppers or 1/2 cup balsamic vinegar
• 1/2 teaspoon dried oregano
• salt and pepper
• 2 -3 boiled potatoes, cut in wedges

1. Saute sausage until lightly browned, about 10 minutes; drain and set aside.
2. Heat oil in a large, deep skillet over medium heat.
3. Pat chicken dry (I remove the skin) and saute for about 15 minutes or until almost cooked through.
4. Stir in peppers, onion, and garlic and saute for about 5 minutes, or until veges are tender and beginning to brown.
5. Drain off all excess oil.
6. Add sausage to the pan.
7. Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil.
8. Stir in hot vinegared peppers, vinegar, oregano and salt and pepper to taste.
9. Bring all to a boil, lower heat and simmer uncovered for about 10 minutes until sauce is reduced.
10. Add boiled potato wedges, heat though and serve.

olive oil, italian sausage, chicken, bell pepper, red pepper, yellow onion, garlic, chicken broth, white wine, vinegared sweet bell pepper, hot cherry pepper, vinegar, oregano, salt, potatoes

Taken from www.food.com/recipe/chicken-scarpiello-71118 (may not work)