Chicken Scarpariello - Country Style

• 1/4 cup olive oil
• 2 1/2 lbs chicken, cut into small serving pieces
• 1 lb Italian sausage, cut in 1-inch pieces (sweet or hot or both)
• 1 small red bell pepper, julienned
• 2 garlic cloves, minced and crushed
• 6 hot cherry peppers, sliced (bottled in vinegar)
• 1 onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/4 teaspoon dried rosemary leaves, crushed
• 1 cup chicken broth (canned or fresh)
• 1/2 cup dry white wine (such as Pinot Grigio)
• 2 tablespoons all-purpose flour
• 1 -2 teaspoon fresh lemon juice
• 2 potatoes, peeled and diced small
• 3/4 lb fresh mushrooms, sliced

1. In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
2. Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
3. Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
4. Remove chicken and sausage from skillet; arrange on warm serving platter.
5. Skim fat from mixture in skillet.
6. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
7. Spoon sauce over chicken and sausage.

olive oil, chicken, italian sausage, red bell pepper, garlic, peppers, onion, salt, fresh ground black pepper, rosemary, chicken broth, white wine, flour, lemon juice, potatoes, fresh mushrooms

Taken from www.food.com/recipe/chicken-scarpariello-country-style-168758 (may not work)