This dish is the perfect amount of sweet, sour, and savory. A delicious Italian classic I make again and again upon request of my friends and family! If I'm serving a larger group of people, I like to pair this with a light pasta like linguine with garlic and oil.
Place the sausages in a medium skillet and prick them all over with a fork. Add cold water to come halfway up the sausages. Cover the pan, place over medium heat, and cook until browned all over. Cut the sausages into 1 inch pieces.
In a skillet large enough to hold all of the chicken in a single layer, heat the oil over medium heat. Pat the chicken pieces dry and place them in the pan. Sprinkle with salt and pepper. Cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook for 2 to 3minutes more.
Tip the pan and spoon off most of the fat. Add the sausages,broth, peppers, and vinegar. Turn the heat to high and cook, stirring often, for 10 to 15 minutes, or until the liquid is reduced to a light glaze. Serve immediately.
Be sure not to overcook when trying to reduce the liquid. The chicken can get dry that way.
**if you are unable to find white wine vinegar, the pickling liquid from the peppers makes a good substitute. BUT USE THE CORRECT PEPPERS!
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 657 | ||
Calories from Fat: 329 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 227.3mg | 70 % | |
Sodium 795.5mg | 27 % | |
Potassium 916.1mg | 24 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.2g | ||
Protein 73g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 657
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