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"."
 
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Ready In:
55mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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