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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.
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2
Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
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3
Wash the chicken and pat dry.
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4
Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
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5
Cut each sausage link on the bias into 4 pieces.
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6
In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes.
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7
Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes.
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8
Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes.
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9
Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper.
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10
Saute on medium heat for 5 minutes, stirring occasionally.
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11
Stir in the flour and cook it until the roux is light golden brown, about 1 minute.
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12
Reduce the heat to low.
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13
Carefully add the sherry, avoiding the open flame, to deglaze pan.
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14
Add 1 can of beef stock and stir to combine.
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15
Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed.
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16
Season with more salt and pepper, to taste.
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17
Transfer the chicken pisano to a serving bowl and serve.
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18
This dish is delicious by itself or served over a bed of egg noodles or fettuccini.
