Chicken Scarpariello - Country Style

"Fuggeddaboutit!" A favorite dish of the wiseguys. Make this for dinner and, ba-da-bing, you're ready for an evening with the Sopranos. This is one of my all-time favorite Italian-American chicken recipes. Be sure to serve some crusty bread to sop up the sauce.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil
• 2 1⁄2 lbs chicken, cut into small serving pieces
• 1  lb  Italian sausage, cut in 1-inch pieces (sweet or hot or both)
• 1  small red bell pepper, julienned
• 2  garlic cloves, minced and crushed
• 6  hot  cherry peppers, sliced (bottled in vinegar)
• 1  onion, sliced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1⁄4 teaspoon dried rosemary leaves, crushed
• 1  cup chicken broth (canned or fresh)
• 1⁄2 cup dry white wine (such as Pinot Grigio)
• 2  tablespoons all-purpose flour
• 1 -2  teaspoon fresh lemon juice
• 2  potatoes, peeled and diced small
• 3⁄4 lb fresh mushrooms, sliced

Directions

1. In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
2. Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
3. Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
4. Remove chicken and sausage from skillet; arrange on warm serving platter.
5. Skim fat from mixture in skillet.
6. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
7. Spoon sauce over chicken and sausage.