JARRED HOT PEPPERS RECIPES

Name: Chicken, Sausage and Peppers
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tablespoons unsalted butter; 3/4 pound sweet or hot Italian sausage, cut into chunks; 3/4 pound skinless, boneless chicken breasts, cut into chunks; Kosher salt and freshly ground pepperu00A0; 1 tablespoon all-purpose flour; 1 small onion, chopped; 2 Italian green frying peppers, cut into 1-inch pieces; 3 cloves garlic, roughly chopped; 1/2 cup dry white wine; 3/4 cup low-sodium chicken broth; 1/4 cup roughly chopped fresh parsley; 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

CHICKEN, SAUSAGE AND PEPPERS RECIPE - FOOD NETWORK

Chicken, Sausage and Peppers Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Steps:

Heat 1 tablespoon 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 in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, 1/2 teaspoon 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 tablespoon butter. Pour the sauce over the chicken mixture.

Nutrition Facts : Calories 335, FatContent 14 grams, SaturatedFatContent 7 grams, CholesterolContent 95 milligrams, SodiumContent 891 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 36 grams

CHICKEN, SAUSAGE AND PEPPERS RECIPE - FOOD NETWORK

Chicken, Sausage and Peppers Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Steps:

Heat 1 tablespoon 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 in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, 1/2 teaspoon 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 tablespoon butter. Pour the sauce over the chicken mixture.

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