Servings:
Makes 6 servings
Ingredients
- 6 chicken breasts, skin on
- 1/2 cup olive oil
- 6 cup sweet italian sausages
- 1 pound crimini mushrooms, cleaned and quartered
- 1 1/2 pound whole peanut potatoes (small potatoes)
- 1 1/2 pound cipollini onions, left whole
- 1 pound red bell pepper, cut into 2-inch wide strips, seeds removed
- 1 pound yellow bell pepper, cut into 2-inch wide strips, seeds removed
- 1 cup chicken stock
- 4 tablespoon balsamic vinegar
- 2 ounce butter
- 1 tablespoon parsley, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon Salt and pepper
Preparation
Serving Directions:
In a separate sauté pan, season potatoes with sea salt and olive oil and roast in oven till tender, about 35 minutes at 350 degrees then set aside.
In a large heavy bottom skillet, heat the olive oil over medium heat.
Sear chicken breasts on both sides until golden brown, remove and set aside.
In the same skillet over medium heat, add the sausages and brown on all sides; then remove and set aside.
In the same skillet, add the onions, peppers and mushrooms; sauté over medium heat until tender.
Add balsamic vinegar and simmer for about 5 minutes.
Return chicken, sausages and potatoes to the skillet.
Add chicken stock and sauté for about 8 to 10 minutes.
Add butter, basil, parsley, stir and serve.
