Serves: 6
Total Calories: 4,350

1/4 cup homemade Chicken Broth, or store-bought
1 chicken (about 3 1/2 pounds)
1 tablespoon olive oil
1 pound Italian-style pork sausage, cut into 1-inch chunks
salt and freshly ground black pepper
6 cloves garlic (large), thinly sliced
1 cup jarred pickled sweet peppers cut into bite-size pieces
1/4 cup pickling liquid from the peppers or white wine vinegar

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.

Nutritional Facts:

Serves: 6
Total Calories: 4,350
Calories from Fat: 276

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken