Chicken Campagnola

Serve this hearty Italian chicken dish over fettucini or broad noodles and have some crusty bread handy to soak up its robust sauce. This is a creation of the chef at Ecco restaurant from an article in a July 1986 issue of Bon Appetit magazine that featured a "Tour of Restaurants of New York".

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  large red bell peppers
• 1⁄4 cup olive oil
• 1  lb  sweet Italian sausage, cut into 1-inch pieces
• 1 1⁄2 lbs chicken breasts, cut into 1-inch pieces (boneless and skinless)
• 4  medium garlic cloves, minced
• 1⁄2 cup dry white wine
• 1⁄2 cup chicken broth
• 3  teaspoons  minced fresh rosemary or 1  teaspoon dried rosemary, crumbled
• 3  teaspoons  minced fresh oregano or 1  teaspoon dried basil, crumbled
• 1⁄4 cup unsalted butter (1/2 stick)
•  salt & freshly ground black pepper

Directions

1. Char peppers over gas flame or in broiler, turning until blackened on all sides.
2. Place in paper bag and let stand 10 minutes to steam.
3. Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
4. Heat oil in large skillet over medium heat.
5. Add sausage and cook until brown, turning frequently, about 6 minutes.
6. Transfer sausage to plate using slotted spoon.
7. Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
8. Add to sausage, using slotted spoon.
9. Pour off all but a thin film of pan drippings.
10. Add garlic and stir 2 minutes.
11. Add wine and broth and bring to boil, scraping up any browned bits.
12. Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
13. Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
14. Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.