Chicken, Sausage & Peppers, is one of those recipes that anyone can do, almost anything can be used to make it pop that much more and it doesn’t take but a few minutes to pull together.
One of those great, sobering up meals that can be made in mass amounts to help friends before they hit the road after a long night, this Chicken, Sausage and Peppers recipe is an old school classic that just about everyone I know enjoys eating especially after a few strong drinks.
2 TBS unsalted butter
¾ lb sweet or hot Italian sausage or chicken & apple sausage, cut into ½“ chunks
¾ lb skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 TBS all-purpose flour
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp Creole seasoning
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
½ cup dry white wine
¾ cup low-sodium chicken broth
¼ cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 TBS liquid from the jar
Heat 1 TBS butter in a large skillet over medium-high heat.
Cook the sausage until golden, about 2 minutes.
Season the chicken with salt and pepper then toss with the flour, paprika, cayenne, Creole seasoning; add to the skillet and cook until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, ½ tsp Kosher salt, and pepper to taste and cook 3 minutes.
Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
Add the broth and bring to a gentle simmer.
Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.
Remove from the heat and stir in the remaining 1 TBS butter.
Pour the sauce over the chicken mixture.