Time to prep: 40 minutes Time to cook: 20 minutes Serves 6 as a main course
SHOPPING LIST: 4 Isernio's Italian Sausages, 2 Mild Italian and 2 Hot Italian 4 - 6 chicken thighs, boneless and skinless, about 1.5 lbs. about 1/8 cup flour 2 red potatoes, about 1 lb. 5 Tbsp. olive oil 1/2 large yellow onion, cut lengthwise into 1/4" strips 2 bell peppers, red & yellow, cored, seeded and cut lengthwise into 1/4" strips 3 cloves fresh garlic, finely chopped 3 Tbsp. fresh oregano, coarsely chopped or 1 1/2 tps. dried 2 hot cherry peppers, in vinegar from a jar, seeded and quartered - Optional 2 Tbsp. white wine vinegar 1/2 cup white wine 1/2 cup chicken broth 3 - 4 tsp. Salt freshly ground black pepper to taste
LET'S COOK: Preheat oven to 350°. Scrub potatoes and cut into quarters. Place in a sauce pan, cover with cold water and bring to a boil. Add 1 tsp. salt and boil, partially covered for 10 minutes. Drain well, cool slightly, peel and cut into 3/8" slices. Set aside.
Heat 1 Tbsp. olive oil in a large 12" skillet on medium heat, cook the sausage on both sides, until browned, about 8 minutes total. Remove sausages from pan, cut into 3/4" slices and set aside. Sausage does not need to be cooked through, just browned on the outside.
Pat chicken dry, salt & pepper both sides and dust in flour. Add 2 Tbsp. olive oil to the pan, saute chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan, cut into 2" pieces and set aside.
Add 2 Tbsp. olive oil to the pan. Add the onion, peppers, 1 tsp. salt and 1 Tbsp. of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened. Add the chopped garlic and saute 1 minute. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the sausage, chicken, potatoes, cherry peppers, white wine vinegar, 1 Tbsp. fresh oregano and chicken broth. Mix well and place in oven uncovered for 20 minutes.
Taste for salt & pepper, serve immediately with remaining fresh oregano.