This is a favorite of ours and often serve guests for dinner too. While it is best served immediately, this dish travels well and is still quite a treat reheated
CHICKEN CAPAGNOLA
Serve with rice or noodles
4 Servings
| 2 | Large red peppers |
| ¼ cup | Olive oil |
| 1 lb. | Sweet Italian sausage, cut into 1 in. pieces |
| 1 ½ lb | Chicken breast, boneless, skinless, 1 in cubes |
| 4 | Garlic cloves, minced |
| ½ cup | Dry white wine |
| ½ cup | Chicken broth |
| 3 tsp | Rosemary, fresh minced |
| 3 tsp | Oregano, fresh minced |
| ¼ cup | Butter |
Preparation:
Char peppers over gas flame or in broiler, turning until blackened on all sides. Place in a paper bag and let stand 10 min to steam. Pell, seed and rinse peppers. Pat dry and cut into strips.
Cooking:
Heat oil in heavy large skillet over medium heat. Add sausage and cook until brown, turning frequently, about 6 minutes. Transfer to plate with slotted spoon
Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes. Remove with slotted spoon and place with sausage onto plate.
Pour off all but thin film of the pan drippings.
Add garlic to pan and stir to brown about 2 min.
Add wine and broth and bring to a boil, deglazing pan. Scrape up any browned bits.
Add peppers, half of the rosemary and oregano. Reduce to thicken sauce. About 8 min.
Whisk in butter a tablespoon at a time
Stir chicken and sausage into sauce. Season with a little salt and pepper. Sprinkle remaining rosemary and oregano
Serve immediately.
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