Chicken Campagnola

Name: Chicken Campagnola
Ingredients: 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 white 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

11 ingredients

14 steps

Ingredients

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 white 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

Directions

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.