Recipe: Giambotta for fitz

Giambotta

2 lbs. Chicken Breasts or thighs, Boneless Skinless
1 lb. Smoked Sausage, Sweet Italian or other
1 lb. Thick Cut Pork Chops, Boneless
2 Tbsp. Italian Seasoning Blend
1 Cup Sun Dried Tomatoes
1 oz. Worsteshire Sauce
1 oz. Balsamic Vinegar
1/2 Bulb Garlic, Chopped fine
3 Yellow Onions, Medium size
1 lb. Mushrooms
3 Sweet Peppers, green and red
1/2 cup Fresh Basil, chopped
3 oz. + Olive Oil
12 Red Skin Potatoes
1 Tbsp. Chicken Base (or 1 Chicken Bouillion Cube)
4 oz. White Wine
Salt & Pepper, As needed

Use a boning knife to clean the chicken breasts (or thighs) to remove all visible fat, skin and tendons. Place in a bowl and marinate with balsamic vinegar.

Clean the pork chops and marinate with worsteshire sauce. Cover and refrigerate both for at least an hour, overnight is best.

Wash the potatoes, cut the potatoes into quarters and place them in a bowl, toss with olive oil, salt and pepper and 1/2 of the garlic, roast them in a 375 degree oven until light brown,about 20 minutes, let cool until needed.

Cut the sausages on a bias. Peel the onions and cut into quarters, separate into pieces. Chop the garlic and the basil and reserve! Drizzle the peppers with olive oil.

Start a hot charcoal grill and roast the peppers over hot flames! After they brown, you can burn the skins black too, place them in a bowl and cover with plastic (let site and steam together for 10 minutes - peel off the charred skins - you now have roasted peppers).

Soak the sun dried tomatoes in hot water for a few minutes before using. Grill the meats until light brown, remove and let cool.

Grill the vegetables, reserve.

Finally, it is time to saute the Giambotta together - In a hot skillet, add a little olive oil, when it is smoking hot, toss in the garlic and brown slightly, add the white wine, chicken base and sausage, let simmer, add all remaining ingredients. You can also heat some of them in the oven. Place in a bowl and serve!

Chef's Note: This is a perfect dish for cool summer nights. It can be prepared ahead and later saut ed to order!

Yield: 6 servings
Source: Chef Gino