Chicken Scarpariello

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups vegetable oil
• 1 lb sausage, a combo of hot and sweet,cut into bite-size pieces
• 2 -2 1/2 lbs chicken, cut into 12 small pieces,bone in
• 2 large bell peppers, red,green or yellow,cored,seeded,and cut,lengthwise,into 1/4-inch strips
• 1 large yellow onion, cut,lengthwise,into 1/4 inch slices
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 1/2 cup dry wine
• 1/2 cup halved vinegared, hot cherry pepper
• 1/2 cup vinegared sweet bell pepper
• 1/2 cup vinegar (from vinegared sweet bell peppers)
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 lb hot cherry peppers or 1 1/2 lbs red bell peppers or 1 1/2 lbs yellow bell peppers
• 6 pickling onions
• 1 teaspoon coarse salt
• 2 cups wine vinegar
• 1/2 cup cold water

Recipe

• 1 heat oil in a large deep saute pan over medium high heat.
• 2 saute sausage for about 8 minutes until lightly browned.
• 3 using a slotted spoon, remove them and set aside.
• 4 reheat oil, pat chicken dry and saute chicken for about 15 minutes until cooked through.
• 5 stir in bell peppers, onion and garlic and saute for 5 minutes or until vegetables are soft and beginning to brown.
• 6 drain off all excess oil and return sausage to pan.
• 7 add wine and chicken stock to chicken, sausage and vegetables and bring to a boil.
• 8 stir in hot and sweet vinegared peppers, vinegar, oregano, and salt and pepper.
• 9 bring to a boil.
• 10 lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced.
• 11 remove from heat and serve.
• 12 to make vinegared hot cherry or sweet bell peppers-------------.
• 13 wash and dry peppers.
• 14 leave cherry peppers whole with stems attached.
• 15 core, quarter and seed bell peppers.
• 16 remove all membrane and cut into 1/2 inch thick strips.
• 17 set aside.
• 18 peel onions and cut an x into both ends.
• 19 add to the peppers.
• 20 fill a 1-quart canning jar with boiling water and let stand for 1 minute.
• 21 drain water and immediately pack cherry or bell peppers and onions in the jar, sprinkling with salt as you pack.
• 22 pour vinegar over peppers and add water, if needed, to cover peppers completely.
• 23 tightly seal jar and shake well to mix.
• 24 place in a cool dark place to marinate for at least two weeks before using.