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1
Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over.
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2
Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle.
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3
(This step completes the cooking of the peppers and facilitates removing the skin.)
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4
Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds.
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5
Cut the pepper halves into 1/4-inch wide strips and set aside.
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6
Heat the oil in a large skillet over medium-high heat.
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7
Sprinkle the chicken pieces with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until lightly browned, about 2 minutes on each side.
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8
Transfer the chicken to a plate and reserve.
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9
Add the sausage to the skillet and cook until browned, about 2 minutes.
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10
(Reduce the heat as needed to keep the skillet from burning.)
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11
Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes.
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12
Add the peppers and stir in the flour.
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13
Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze.
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14
Season with 1/2 teaspoon salt and a pinch of pepper.
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15
Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate.
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16
Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes.
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17
Transfer the cooked chicken to a warm serving platter.
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18
Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes.
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19
Taste and adjust the seasoning.
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20
Spoon the sauce, mushrooms, peppers and sausage over the chicken.
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21
Sprinkle with the chopped parsley, and serve immediately.
