Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into chunks
½ pound sweet Italian sausage, cut into chunks
½ pound hot Italian sausage, cut into chunks
1 tablespoon potato flour
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
3 cloves garlic, chopped
½ cup red wine
¾ cup gluten-free chicken broth
⅓ cup Parmesan or Romano cheese, grated (optional)
¼ cup chopped Italian parsley
Kosher salt and freshly ground pepper
2 pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Heat 1 tablespoon butter in a large skillet over medium-high heat.
Cook sausage until it is golden brown, and set aside.
Season the chicken with salt and pepper, then dredge with potato flour.
Add another tablespoon of butter to the pan, toss in the dredged chicken, and cook about 3 minutes, until browned, but not cooked all the way through.
Add the onion, peppers, garlic, ½ teaspoon salt, and pepper to taste and cook 3 minutes.
Add the wine, bring to a boil, and cook about a minute, until it is reduced a bit.
Add the broth and bring to a simmer.
Cover and cook about 5 minutes, until the sausage and chicken are cooked through.
Move the chicken, sausage and vegetables to a large plate of serving dish.
Bring the heat to high and stir in the parsley and cherry peppers and the liquid into the pan.
Boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce and cherry pepper mixture over the chicken, sausage and vegetables.
Serve over rice and top with parmesan cheese as desired.