I know I’m not supposed to bash my own recipes and posts but I can’t stand the sight, smell, or taste of this dish. It’s one of my husband’s favorites so I made it just for him. It was also a favorite at a restaurant I worked in. By the end of week one I was all scarpariello-ed out. Poor guy’s had to wait about five years for me to get around to making it at home, but I wanted cacciatore the other night so bought the ingredients for his chicken dish too. I have a very happy hubby tonight and our anniversary’s not until next week. Check one for me, but who’s keeping score? 😉
1 whole roasted bird, portioned
3 c. Italian sausage, grilled and sliced on the bias
16 pickled pepperoncini
1/2 tsp. red pepper flakes, more or less depending on how spicy you want the finished dish
1 c. pan juices from the roasted bird
1/2 c. pepperoncini juice from the jar
1/2 c. white wine
4 cloves garlic, minced
3 T extra virgin olive oil
Heat oil in the bottom of a large Dutch oven.
Saute garlic until golden.
Deglaze pan with the wine, then add the pan drippings and pepperoncini juice.
Bring to a simmer. Add red pepper flakes, sausage, and pepperoncini.
Add poultry pieces.
Simmer for 7 to 10 minutes and serve.
Makes 4 to 6 servings.