Chicken and Sausage in Vinegar

Name: Chicken and Sausage in Vinegar
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ½ pound sweet or hot Italian sausage, cut into 1-inch chunks; 1 tablespoon extra virgin olive oil; 1 pound boneless, skinless chicken thighs or breasts, cut into 1½-inch chunks; 1 pound boneless, skinless chicken thighs or breasts, cut into 1½-inch chunks; 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; 1 tablespoon minced garlic; 1 medium onion, chopped; Salt and black pepper to taste; Salt and black pepper to taste; ½ cup red wine vinegar or balsamic vinegar; ½ cup red wine vinegar or balsamic vinegar; 2 red bell peppers, stemmed, seeded, and roughly chopped; 2 tablespoons butter, optional; Chopped fresh parsley leaves for garnish; ½ cup chicken stock, preferably homemade, or water; ½ cup chicken stock, preferably homemade, or water

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Best made with boneless thighs, this is not bad with breasts either, as long as you don’t overcook them. Serve with crusty bread.

Ingredients

1 tablespoon extra virgin olive oil
½ pound sweet or hot Italian sausage, cut into 1-inch chunks

Europe
Italy
Main course
Mediterranean

Method

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