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1
In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
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2
Pat chicken thighs dry and season with salt and pepper.
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3
Add butter to skillet and melt and add chicken thighs and cook just until golden, only 1 to 2 minutes per side, it will cook more later.
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4
Remove to plate
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5
Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew.
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6
Remove sausage to a plate
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7
Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
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8
Add white wine to skillet and increase heat and cook until wine is almost gone
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9
Transfer vegetables and any liquid in skillet to stockpot or dutch oven, add sausage, cut into 1 inch slices, chicken thighs, all tomatos, broth, cream, italian seasoning, red pepper flakes, hot sauce, and salt and pepper to taste
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10
Cook, uncovered on low, for 1 1/2 hours, stirring occasionally.
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11
Then remove chicken thighs too a bowl.
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12
Increase heat to a simmer and slowly, while stirring drizzle in the cornstarch mixture and cook until stew thickens some.
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13
About 4 minutes.
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14
Add romano cheese, and basil and return chicken, broken into bite size chunks.
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15
Then serve
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16
Serve hot garnished with reserved pepperoni and additional grated romano cheese.
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17
Serve over pasta, rice or potatos or in a bowl with crusty bread for dipping
