Chicken Scarpiello

http://www.foodnetwork.com/recipes/anne-burrell/chicken-scarpiello-recipe/index.html

Serve over cheesy polenta or mashed potatoes


1 pound fennel sausage, cut into bite- size pieces
1 pound chicken, cut into bite sized pieces
Kosher salt
1 onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers or sweet peppers (if making with the kids)
1/2 cup pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
1 Tbs Oregano
DirectionsBrown the sausage in a large dutch oven. Remove the sausage with a slotted spoon and reserve.
Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
Drain the oil from the pan and return it to the heat. Add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.