To perfect this Italian American dish, we had to cut back on the grease and keep the heat in check.
Why This Recipe Works
This Italian American dish pairs chicken with sausage and a tangy sauce based on bell peppers, onion, and pickled cherry peppers. We wanted our version to be bright and flavorful, not too briny and certainly not too spicy. We started by tempering the heat of the cherry peppers by removing their seeds. We wanted some extra flavor, so we added just a couple of tablespoons of the vinegary cherry pepper brine. After browning the sausage and chicken, we sautéed the vegetables and then nestled the chicken and sausage in the vegetables to finish cooking in the oven, which kept the chicken skin crispy. A tablespoon of flour and ¾ cup of chicken broth resulted in a sauce with the perfect consistency—thick enough to coat the chicken and sausage without being gloppy.
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