Chicken Campagnola

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 2 large red bell peppers
• 1/4 cup olive oil
• 1 lb sweet italian sausage, cut into 1-inch pieces
• 1 1/2 lbs chicken breasts, cut into 1-inch pieces (boneless and skinless)
• 4 medium garlic cloves, minced
• 1/2 cup dry wine
• 1/2 cup chicken broth
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crumbled
• 3 teaspoons minced fresh oregano or 1 teaspoon dried basil, crumbled
• 1/4 cup unsalted butter (1/2 stick)
• salt & freshly ground black pepper

Recipe

• 1 char peppers over gas flame or in broiler, turning until blackened on all sides.
• 2 place in paper bag and let stand 10 minutes to steam.
• 3 peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
• 4 heat oil in large skillet over medium heat.
• 5 add sausage and cook until brown, turning frequently, about 6 minutes.
• 6 transfer sausage to plate using slotted spoon.
• 7 add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
• 8 add to sausage, using slotted spoon.
• 9 pour off all but a thin film of pan drippings.
• 10 add garlic and stir 2 minutes.
• 11 add wine and broth and bring to boil, scraping up any browned bits.
• 12 add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
• 13 whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
• 14 season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.