Submitted by Pedroncelli Winery 


1 ¼  lbs boneless, skinless chicken breasts, cleaned and cut into 12 pieces total
2 links sweet Italian turkey sausage
4 or 5 medium red potatoes, cleaned and cut into quarters
1 large red onion, peeled and trimmed and cut into eighths
3 garlic cloves, cleaned and minced
24 Kalamata olives, pitted, drained and halved
2 T extra virgin olive oil
½ cup balsamic vinegar
Fresh rosemary sprigs—at least 5 or 6
½  cup low sodium chicken broth


In a large heavy stock pot or sauté pan, heat 1 tablespoon of olive oil over medium high heat. Brown chicken and remove to plate. Add the other tablespoon of olive oil and brown potatoes with the onions for 5 minutes; add sausage by squeezing out small amounts around the pan so that these sausage pieces brown up on all sides. Add garlic and stir for one minute, add in chicken, olives and rosemary. Pour balsamic vinegar over and reduce vinegar by half of its volume. Add chicken broth and cover pan. Cook for another 15-20 minutes or until potatoes and chicken are done. Serve with a nice green salad and sourdough bread—and don’t forget the wine.



By Julie Pedroncelli St. John
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