Chicken and Sausage in Vinegar
Best made with boneless thighs, this is not bad with breasts either, as long as you don't overcook them. Serve with crusty bread.
- 1 tablespoon extra virgin olive oil
- ½ pound sweet or hot Italian sausage, cut into 1- inch chunks
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1½-inch chunks
- Salt and black pepper to taste 1 tablespoon minced
- garlic
- medium onion, chopped
- 2 red bell peppers, stemmed, seeded, and roughly chopped
- 2 tablespoons butter, optional
- ½ cup red wine vinegar or balsamic vinegar
- ½ cup chicken stock, preferably homemade , or water
- Chopped fresh parsley leaves for garnish
Instructions:
- Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the sausage pieces and brown well, turning as necessary, for a total of about 10 minutes. Add the chicken and sprinkle it with salt and pepper. Brown it quickly, about 5 minutes. Reduce the heat to medium and add the garlic, onion, and peppers.
-  Cook, stirring occasionally, until the vegetables soften a bit, about 2 minutes. Add the butter if you're using it and stir until melted.
- Add the vinegar and raise the heat to high; boil, uncovered, until the vinegar is almost evaporated, 2 to 3 minutes. Add the stock and let it boil until the sauce thickens, just a minute or so. Garnish and serve.