Total Calories: 4,350
1 Prepare the chicken broth, if necessary. Trim off the chicken wing tips and tail. Set them aside for another use. With a large heavy knife or cleaver, cut up the chicken at the joints. Cut the breasts, thighs, and legs into 2-inch chunks. Rinse the pieces and dry well.
2 Heat the oil over medium high heat in a skillet large enough to hold all of the ingredients. Add the sausages pieces and brown well on all sides, about 10 minutes. Transfer the pieces to a plate.
3 Place the chicken pieces in the pan. Sprinkle with salt and pepper. Cook, stirring occasionally, until golden, about 15 minutes. Scatter the garlic around the chicken and cook 2 to 3 minutes more.
4 Tip the pan and spoon off most of the fat. Add the sausages, the broth, the peppers, and the pepper liquid or vinegar. Turn the heat to high. Cook, stirring the pieces often and basting them with the liquid, until the liquid is reduced and forms a light glaze, about 15 minutes. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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