Another Italian dish that I absolutely love- and used to be the best dish at Nanni's in Manhattan (RIP)
My good friend Ken Polcari shared his home version with me and it is great.
Ingredients (you adjust to taste)
|Chicken Thighs (7-8?)|
|Sweet Italian Sausage (6?)|
|Sweet cherry peppers seeded & cut in half (1 jar?- I use more)|
|Potatoes, cubed (2-3)|
|salt, pepper, Italian Herb|
|Red Wine vingar, white wine, chicken stock|
|Italian Parsley, chopped (handfull)|
Preheat oven to 475 degrees
Put potatoes in roasting pan and season with salt/pepper/Italian herb. Drizzle with olive oil and some chicken stock. Roast for 25-30 minutes tossing occasionally.
Meanwhile season the chicken the same way.
On med-high - heat some olive oil in a large frying pan. When hot – add the chicken pieces skin side down – do not crowd…Cook the chicken until golden brown on both sides. (the trick is to let them brown nicely before turning
remove the chicken and place in the roasting pan with the potatoes (once they are done)
Next cook the sausages either on the grill or stovetop. When done – remove and slice into bite size pieces. Add to the roasting pan.
Now, back in the frying pan– add the chopped garlic sauté until golden. Next add in the sweet cherry peppers & sauté. Now add in about ¼ cup of the red wine vinegar – allow it to come to a boil – scrape the sides of the pan to release any of the browned bits. When the vinegar is reduced by half – add in the dry white wine – maybe like ½ cup or so….bring to a boil and then reduce by half again. (no longer than 4 mins max) I add some flour at this stage to thicken it up, but you don’t have to – you’re call
Now the chicken stock – about 1 full cup – once it comes to a boil – remove from the heat and pour the whole thing into the roasting pan with the chicken, sausages and potatoes.
Place back in the oven and roast – as it is roasting the sauce and all the parts will blend nicely. You should only need to keep it in the oven for 15/20 mins..... Remove from the oven – toss in the chopped parsley and serve.
(optional: when done, I remove the chicken and take all the meat off the bone then add it back to the mix.)