Ingredients
Total Time: 2 Hours
1 pound of Italian sausage (hot or sweet)
1 pound of thin sliced boneless chicken breast or thigh
4 or 5 med-large Redskin or Yellow potatoes, sliced thin.
1 jar Pepperoncini peppers with juice
5 or more Hot cherry peppers (red) sliced
2 heads of garlic -6 whole cloves, 6 halved or sliced cloves, 6 minced cloves
1 Vidalia onion chopped
1 bell pepper chopped
1 can of chicken broth
1 bunch Italian parsley chopped
Quality Parmesan cheese
Procedure
Preheat oven 400°- 425°
Place sausage and 6-8 whole cloves of garlic in baking dish, add enough water to cover sausage halfway, poke each with a fork, cover with foil, bake about 45 minutes till tender. Remove foil for the last 15 minutes so sausage can brown.
At the same time, toss sliced potatoes, 6-8 halved or sliced garlic cloves, chopped onion, and bell pepper in a bowl with few tablespoons of olive oil. Season lightly with Montreal steak seasoning. Place even layer of potatoes and onions mixture on lightly oiled roasting tray or stone. Roast till golden brown, a little crispy is good.
Sausage and potatoes should be done about the same time as the potatoes and onions.
While the sausage and potatoes are in the oven…
On medium heat, In a large sauté pan add the remaining 6 cloves of garlic finely chopped or minced, a few tablespoons of butter and a few tablespoons of olive oil (enough to cook chicken)
Dredge thinly sliced chicken breast in flour and sauté till golden brown, being careful not to burn the garlic or over cook chicken
Remove to plate.
Heat water for pasta.
Deglaze the sauté pan with half a can of chicken broth and the jar of pepperoncini peppers with juice, also add the hot cherry peppers at this time. Simmer a few minutes and taste. Adjust flavor with more chicken broth and pepper juice. If it tastes too salty add a little water. Add a bit of parmesan, stir and set aside.
Remove sausage and potatoes from oven.
Leaving sausage in baking dish along with the soft garlic and juice, slice sausage on the diagonal, add chicken, pour sauce from sauté pan on top and gently stir. Sprinkle with fresh chopped Italian parsley Top with roasted potatoes mixture sprinkle with Parmesan cheese and Paprika. Put back in the oven for a few minutes to allow flavors to blend while cooking pasta.