How to make it

  • In a large skillet or dutch oven, over medium- high heat, coat bottom with olive oil. Add sausage and cook until just browned.
  • Meanwhile, cut chicken into bite sized pieces and season liberally with salt and cracked pepper.
  • Once sausage is browned, remove from pan, leaving drippings in pan. Add chicken and saute until browned. Remove and drain oil. Add a new layer of fresh olive oil (enough to coat bottom of pan) and add onions. Add a pinch of salt and saute until tender, 5 - 6 minutes. Add garlic and continue to saute for another 2 -3 minutes. Add chicken and sausage back into pan with oregano and (optional) red pepper flakes. Pour in chicken broth, cherry peppers, cherry pepper juice, butter and wine. Bring to a boil, and sprinkle in cornstarch. Stir until cornstarch is completely combined and reduce to simmer. Let liquids reduce to a thick sauce and serve.
  • I served this with roasted garlic pasta and it was beyond amazing! There were no leftovers between the two of us!

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