1 lb. sausage links, a combo of hot and sweet, cut into bite-size pieces
two 2 1/2 lb. chickens, cut into 12 small pieces (bone-in or boneless)
1 large green bell pepper, julienned 1 large red bell pepper, julienned
1 large onion, cut lengthwise into 1/4" slices
1 tsp. minced garlic
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup pickled sweet bell peppers
1/2 cup vinegar juice from the pickled sweet bell peppers (OR use balsamic vinegar)
1/2 cup halved, hot cherry peppers
1/2 tsp. dried oregano
Salt and pepper, to taste
Saute sausage pieces in skillet about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Meanwhile, heat oil in a large, deep saute pan over medium-high heat. Add chicken and saute about 15 minutes or until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil. Return sausage to pan. Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done. Serves 6 to 8.
*If desired, near the end of the cooking you may add 2 or 3 sliced, boiled potatoes to this dish.