Source: adapted from McCalls, January 1990
adapted by There's Always Thyme to Cook
sliced hot cherry peppers from a jar
1/4 cup olive oil
1 red bell pepper (julienne)
2 cloves garlic, crushed
2 1/2 lb chicken, cut in very small serving pieces
1 lb Italian sausage links (sweet or hot or both), cut in 1-inch pieces
1 onion, sliced
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup dry white wine
juice of a fresh lemon (you can also use red wine vinegar)
fresh lemon zest
2 potatoes (small dice) steamed for about ten minutes in microwave first!
3/4 lb fresh mushrooms, sliced
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, peppers, onion, potatoes and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, lemon juice and zest, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 30 minutes.
Remove from skillet; arrange on warm serving platter and spoon sauce on top. Serve with a crusty bread to sop up the sauce!