Chicken Giambotta Recipe 395

CHICKEN GIAMBOTTA

Steps:

• Prepare the vegetables: slice the peppers and onions, cut the potatoes into chunks about one inch in size, and chop the garlic.
• Cook the sausage over medium heat in a skillet while it is cooking, break it into crumbles. (if the sausage is lean add a little bit of olive oil to the skillet to avoid sticking).
• Once the sausage has cooked through, remove it from the skillet and set it aside.
• Add the boneless chicken breasts to the skillet and cook them until they become golden on the bottom. flip them over and add the garlic. Cook until the chicken becomes golden on the other side.
• Remove the chicken from the pan, cut it into chunks.
• Add the chicken and sausage back to the skillet and pour in 1/4 of the wine or broth and cook until most of the liquid evaporates. Remove the meat from the skillet and set it aside.
• Add one tablespoon of olive oil to the skillet and cook the potatoes until they are soft on the inside and slightly crispy on the outside (about 15 to 20 minutes)
• Add the peppers and onions to the potatoes and cook them for 5 minutes.
• Add the chicken and sausage mixture back to the skillet with the potatoes and peppers, stir in the remaining wine or broth reduce the heat to low and simmer for 15 minutes longer.
• Turn the heat off, remove the bay leaf - stir in the fresh basil and serve.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.