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1
Coat a large, wide pan with olive oil and bring the pan to a medium-high heat.
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2
Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer.
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3
Brown the chicken well on both sides.
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4
Once the chicken is brown on all sides, remove it from the pan and reserve.
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5
Drain the oil from the pan and return it to the heat.
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6
Coat the pan lightly with new olive oil.
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7
Add the sausage to the pan that the chicken was browned in.
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8
Brown the sausage well.
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9
Add the onions and season with salt.
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10
Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes.
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11
Add the garlic and cook for 2 to 3 more minutes.
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12
Add the cherry pepper juice and wine to the pan and reduce it by half.
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13
While the wine is reducing, scrape any browned bits off the bottom of the pan.
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14
Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers.
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15
Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes.
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16
Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
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17
Stir in the oregano just before serving.
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18
Taste and adjust the seasoning if needed.
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19
The finished dish should be slightly soupy, spicy and delicious.
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20
Serve over the Soft Parmigiano Polenta.
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21
In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil.
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22
Season generously with salt, almost to the point of over seasoning.
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23
How do you know that you are there?
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24
TASTE IT!
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25
When it has reached a boil, slowly whisk in the polenta in small sprinkles.
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26
Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon.
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27
Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
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28
When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue.
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29
Remove it from the heat and stir in the Parmigiano and mascarpone.
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30
Taste and adjust seasoning as needed.
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31
Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
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32
To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.
