Monday, January 28, 2013

Chef Chuck's Sausage and Potatoes



Salsiccia e Pollo

A great combination of flavors, hot Italian sausage and tender thighs cooked slowly
in chicken broth and red wine vinegar.  Along with sauteed green peppers,onions, garlic and potatoes and I served it over pasta.  A hearty meal to accompany the cold weather.  Hope you enjoy as much as I did!

Sausage and Potatoes

4 Hot Italian Hot Sausage
4 Chicken Thighs
3 tablespoons Olive Oil
3 tablespoons Butter
1 Onion, sliced
1 Green Pepper, chunks
2 Potatoes, peeled and chunks
2 Garlic Cloves, whole
2 tablespoons Tomato Paste
2 cups Chicken Broth
flour 
salt and pepper
red hot pepper flakes

Wash and dry chicken salt and pepper both sides and coat with flour.  Heat olive oil and butter in a large pan and brown chicken on both sides, remove and set aside.  Cut sausage in one to two inch pieces and brown, remove and set aside.  Saute onions, peppers and potatoes a few minutes add garlic.  In center of pan make a space to cook the paste for a few minutes then add chicken broth, red wine vinegar salt and pepper.  Cook on low for one and half hours stirring occasionally.  Season with
red hot pepper flakes.
Ricette by Chef Chuck's Cucina