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1
Wash and peel the potatoes, then quarter and slice the quarters into 1/4 inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1x1 inch pieces.
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2
Wash the chicken and pat dry. Cut the chicken into strips. Cut each sausage link on the bias into 4 pieces.
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3
In a nonstick 14 inch saute pan over medium-high heat, add the olive oil and sausage and brown for about 5 minutes. Once the sausage is browned, add the chicken, and brown on all sides, about 5 to 10 minutes.
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4
Once the chicken is browned, reduce the heat to medium and add all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally.
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5
While the peppers and potatoes are cooking. melt the butter in a small saute pan. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low.
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6
In the pan with the chicken, slowly add the sherry, avoiding the open flame, to deglaze pan.
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7
Combine the roux with the chicken pan mixture and stir well. Add 1 can of beef stock and stir to combine.
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8
Continue to stir occasionally while simmering on low heat for 20 minutes. Mixture should thicken while simmering, add more beef stock if you wish thinner gravy. Before serving, season again.
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9
When ready to serve, portion the noodles and serve the Chicken Pisano mixture over them.
