Sunday, February 10, 2013

Chicken, Sausage and Peppers with Gravy (Pollo, Salsicce e Peperoni con Sugo)

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Weeknight cooking needs to be...

Fast... Prep time for this is maybe 10 minutes total.  No fine dicing and multi pan sauteing  total cook time is about a half hour.

Easy... Like I said, it's a one pot meal (although I did serve with a side of Parmesan Polenta, but you can leave that out if you like).  I did reduce a lot of the work by using a store bought, fully cooked, fully seasoned Rotisserie Chicken.  If you use a raw chicken, add another 10 minutes or so to the cook time.

Pleasing to the eye... Colorful green peppers, white chicken, red tomatoes,  (Italian Flag and golden brown delicious slightly charred sausage... Beautiful!!!

And of course... Tasty!  Chicken and Sausage, Onions and Peppers, all resting in a shallow pool of  gravy, seasoned with Italian herbs ... Tasty indeed, lick the plate tasty!

Here's What I Did...

Chicken, Sausage and Peppers with Gravy 
(Pollo, Salsicce e Peperoni con Sugo)

  • 2 TBS Butter
  • 1 Pound Sweet Italian Sausage, cut into chunks
  • 1 Pound (2 Chicken Breast from a Rotisserie Chicken) Cooked Chicken Breast meat, Diced
  • 1 Medium Red Onion, Large Dice
  • 2 Medium Green Bell Peppers, seeded, Large Dice
  • 4 Cloves Garlic, Minced
  • 1/4 Cup Dry White Wine
  • 1 Cup Chicken Stock
  • 1/4 Cup Flat Leaf Parsley, rough cut
  • 1 tsp Oregano, minced
  • 1 tsp Thyme
  • Salt and Pepper To Taste
  • 1 Cup Cherry Tomatoes, sliced in half
Cooking Directions
  1. I used meat from a store bought, fully cooked, fully seasoned Rotisserie Chicken. If using raw chicken, cut into cubes, fry in butter until all pink has cooked out, browned but not cooked through be careful not to over cook, set aside.
  2. Melt the butter in a LARGE skillet (this is a one pot meal), over medium high heat.
  3. Add the sausage and saute until starting to char
  4. Add the Onions and peppers and continue to saute for 5 minutes, until the onions start to turn translucent.
  5. Add the garlic and saute for one more minute.
  6. De-glaze the pan with the white wine
  7. Add the chicken back to the pot.
  8. Add the Chicken Stock and turn the heat up until simmering.
  9. Spread the meat and vegetables to the side, making a well in the center, add the flour in the well and whisk until combined (you are making the gravy in the skillet, one dish meal remember. The little bit of flour will help to thicken the gravy).
  10. Stir to mix the forming gravy with the meat and veggies
  11. Add the Parsley, Oregano, thyme, salt and pepper and simmer until the gravy thickens to taste
  12. Add the Cherry tomatoes and simmer for one more minute
  13. Serve with a side of Polenta or a baked potato and a sprinkle of Parmesan Cheese and parsley.
  14. Serve HOT and ENJOY!!!

Look in the lower left hand corner, see that delicious smooth slightly thickened gravy!  That's what makes this meal extra special and delicious.  As you eat the meal, each bite is coated with a bit of that silky luscious ness.  The rustic bite of the onions and peppers and the sweet pop of the tomatoes sends this into a MUST MAKE AGAIN SOON category.

As to easy, 30 minute meal.  No real knife skills  rough large cuts for everything.  Mine was made really easy with the use of a Rotisserie Chicken.


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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1 comment:

  1. This was really good! I used hot italian sausage that I removed from the casing, and followed the rest of the recipe pretty closely. I served it over orzo. It was flavorful and satisfying.