chicken scarpariello with sausage and peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 serving Chicken Leg & Thigh- Roasted W/Skin 3 serving Johnsonville sweet Italian sausage 3 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1 serving Baby Bell Peppers (3 peppers = serving) 4 oz Banana Pepper Rings Mild, Mt. Olive (1oz / 28g) 4 tbsp Regina Fine White Wine Vinegar (by AERALYNNE) 1 cup (8 fl oz) Chicken Broth 6 clove Garlic
heat oil in pan. cook sausages until brown(6-8 min).will not be done.transfer to plate. season chicken.cook in same skillet for 8=10 min until brown.(also will not be done)transfer to plate w/sausage.cook onions,peppers & garlic in same skillet over med-high heat,stirring occasionally 10-12 min.add wine & cook 8 min,until reduced.add broth,peppers,vinegar & rosemary. bring to boil.cook 5 min,until slightly reduced.add chicken to onion mixture & roast 10 min. at 450.add sausages to skillet,cook 5-10 more min until chicken is done.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISMCD99.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISMCD99.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 26.7 g
- Cholesterol: 62.4 mg
- Sodium: 949.1 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.7 g
- Protein: 25.2 g
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