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ROTD: Chicken, Sausage & Peppers

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.

Enjoy!

Ingredients

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

Directions

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.

Designer Sausage Anyone?

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Flyness

National Cashew Day...

In Honor of my Godmother, Aunt & Friend... Aunt Diane you will always be missed. We eat this pizza in your memory.

Recipe Of The Day: Smoked Sausage & Seafood Gumbo

Today is a holiday we all must take a moment and observe. I do not care what region of the Country / World you may hail from, but today we are celebrating National Gumbo Day.

To someone such as myself who hails from Southern California, a melting pot of cultures to say the least, Gumbo has become a simple, yet intricate staple in my household that must be enjoyed with family friends and loved ones quite often. 


Incorporating all of the greatest flavors from seafood, to sausage and oftentimes some lovely chicken, Gumbo deserves to have numerous volumes of cookbooks written about its beginnings in Louisiana and all of the wonderful different versions that can be found in various corners of the world.

Originating in the 18^th century and combining some of the worlds best culinary influences from regions such as France, Spain and West Africa. Oftentimes Gumbo is considered a derivative of the French dish Bouillabaisse, this dish requires a bit of attention and a certain amount of love to create its incredible deeply layereds flavor, but have no fear our recipe makes it easier than lacing up your own shoes.

Enjoy this dish today, tonight and often.

You will feel the love from your guests when they finish (and when they pass out on your couch from being stuffed full of this delicious delicacy aka "The Itis".)

Happy National Biscuits & Gravy Week