Chicken with Andouille Sausage & Peppers

Name: Chicken with Andouille Sausage & Peppers
Yield: feeds 4 to 6
Ingredients: 1 chicken (3 1/2 pounds), cut into 8 pieces; Creole Seasoning (page 167); 1/2 cup olive oil; 1 large red onion, chopped; 1 large red bell pepper, cut into thin strips; Pinch each of kosher salt and black pepper; 8 to 10 large cloves garlic, chopped; 2 cups chicken broth or stock (to make your own, see page 168); 1 1/2 cups Mutha Sauce (page 165); 3 bay leaves; 4 to 5 pickled pepperoncini, cut in rounds; 1 teaspoon dried thyme; 1/3 cup red wine vinegar; 3/4 pound andouille sausage; 2 tablespoons softened butter; 1/4 cup chopped fresh Italian parsley; Perfect Rice (page 117)

January 24, 2012

This is a variation on an old Italian dish called Chicken Scaparello, which is made with cut-up chicken, sausage, onions, and peppers simmered in a tomato sauce. Out of respect, we gave our version a different name and spiced the dish up a bit usin’ sausages from Louisiana and a good dose of the Mutha Sauce. Either way it’s good home cookin’. So make it yourself and eat hearty.

Recipe notes

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