Recipe: Chicken Scarpiello (Not Carmine's Restaurant)

Carmine's recipe is not on the Internet. Hopefully you can tweak this recipe. Good luck!

Halyna

CHICKEN SCARPIELLO

1/2 cup olive oil
1 lb sausage, a combo of hot and sweet, cut into bite-size pieces
2 (2 1/2 lb each) chickens, cut into 12 small pieces, bone in**
1 large bell peppers, julienned
1 large red pepper, julienned
1 large yellow onion, cut, lengthwise, into 1/4-inch slices
1 tsp minced garlic
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup vinegared sweet bell peppers
1/2 cup halved hot cherry peppers
1/2 cup vinegar from vinegared sweet bell peppers OR balsamic vinegar
1/2 tsp dried oregano
2 or 3 sliced boiled potatoes (optional)

Saute sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain.

Heat oil in a large, deep saut pan over medium-high heat.

Pat chicken dry, and saute for about 15 minutes or until it is almost cooked through.

Stir in peppers, onion and garlic and saute for 5 minutes or until vegetables are soft and beginning to brown. Drain off all excess oil.

Return sausage to pan. Add wine and chicken broth to chicken, sausage and vegetables and bring to a boil. Stir in hot and sweet vinegared peppers, vinegar, oregano and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly for about 10 minutes or until flavors have combined and sauce has reduced. If desired, near the end of cooking add 2 or 3 sliced boiled potatoes to this dish.

Remove from heat and serve.

**or boneless chicken breasts

Servings: 6
Adapted from source: Lidia's Kitchen