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1
Place sausages in 12-inch heavy skillet.
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2
Add enough cold water to cover them completely.
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3
Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for around 5 minutes.
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4
Drain on paper towels.
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5
Pat chicken dry with paper towels; season with salt and pepper.
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6
In a heavy 12-inch skillet, heat 1/4 cup of the olive oil.
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7
Add the chicken, skin side down, and brown, turning pieces with tongs.
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8
When golden brown, remove to a platter.
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9
Place the remaining 1/4 cup olive oil in 12-inch skillet.
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10
Add the onions, garlic, bell pepper and tomato.
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11
Cook briskly until most of the liquid in the pan evaporates.
