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1
Heat oil in a large deep saute pan over medium high heat.
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2
Saute sausage for about 8 minutes until lightly browned.
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3
Using a slotted spoon, remove them and set aside.
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4
Reheat oil, pat chicken dry and saute chicken for about 15 minutes until cooked through.
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5
Stir in bell peppers, onion and garlic and saute for 5 minutes or until vegetables are soft and beginning to brown.
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6
Drain off all excess oil and return sausage to pan.
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7
Add wine and chicken stock to chicken, sausage and vegetables and bring to a boil.
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8
Stir in Hot and Sweet Vinegared Peppers, vinegar, oregano, and salt and pepper.
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9
Bring to a boil.
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10
Lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced.
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11
Remove from heat and serve.
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12
To make Vinegared Hot Cherry or Sweet Bell Peppers-------------.
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13
Wash and dry peppers.
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14
Leave cherry peppers whole with stems attached.
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15
Core, quarter and seed bell peppers.
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16
Remove all membrane and cut into 1/2 inch thick strips.
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17
Set aside.
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18
Peel onions and cut an x into both ends.
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19
Add to the peppers.
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20
Fill a 1-quart canning jar with boiling water and let stand for 1 minute.
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21
Drain water and immediately pack cherry or bell peppers and onions in the jar, sprinkling with salt as you pack.
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22
Pour vinegar over peppers and add water, if needed, to cover peppers completely.
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23
Tightly seal jar and shake well to mix.
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24
Place in a cool dark place to marinate for at least two weeks before using.
