Chicken, Sausage and Peppers Recipe

Name: Chicken, Sausage and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3/4 pound sweet or hot Italian sausage, cut into chunks; 3/4 pound skinless, boneless chicken breasts, cut into chunks; Kosher salt and freshly ground pepper; 1 tablespoon all-purpose flour; 1 small onion, chopped; 2 Italian green frying peppers, cut into 1-inch pieces; 3 cloves garlic, roughly chopped; 1/2 cup dry white wine; 3/4 cup low-sodium chicken broth; 1/4 cup roughly chopped fresh parsley; 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Servings: persons

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

1
Heat 1 tablespoon butter in a large skillet over medium-high heat.
2
Cook the sausage until golden, about 2 minutes.
3
Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
4
Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.
5
Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
6
Add the broth and bring to a gentle simmer.
7
Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
8
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon.
9
Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.
10
Remove from the heat and stir in the remaining 1 tablespoon butter.
11
Pour the sauce over the chicken mixture.
12
Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g
13
Photograph by Antonis Achilleos

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3/4 pound sweet or hot Italian sausage, cut into chunks, 3/4 pound skinless, boneless chicken breasts, cut into chunks, Kosher salt and freshly ground pepper, and more.

Yes, Chicken, Sausage and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Sausage and Peppers

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