Chicken and Sausage in Vinegar

• 1 tablespoon extra virgin olive oil
• 1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks
• 1 pound boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks
• Salt and black pepper to taste
• 1 tablespoon minced garlic
• 1 medium onion, chopped
• 2 red bell peppers, stemmed, seeded, and roughly chopped
• 2 tablespoons butter, optional
• 1/2 cup red wine vinegar or balsamic vinegar
• 1/2 cup chicken stock, preferably homemade (page 160), or water
• Chopped fresh parsley leaves for garnish

1. Put the oil in a large skillet, preferably nonstick, over medium-high heat.
2. Add the sausage pieces and brown well, turning as necessary, for a total of about 10 minutes.
3. Add the chicken and sprinkle it with salt and pepper.
4. Brown it quickly, about 5 minutes.
5. Reduce the heat to medium and add the garlic, onion, and peppers.
6. Cook, stirring occasionally, until the vegetables soften a bit, about 2 minutes.
7. Add the butter if youre using it and stir until melted.
8. Add the vinegar and raise the heat to high; boil, uncovered, until the vinegar is almost evaporated, 2 to 3 minutes.
9. Add the stock and let it boil until the sauce thickens, just a minute or so.
10. Garnish and serve.

extra virgin olive oil, sweet, chicken, salt, garlic, onion, red bell peppers, butter, red wine vinegar, chicken stock, parsley

Taken from www.epicurious.com/recipes/food/views/chicken-and-sausage-in-vinegar-386455 (may not work)