1 pound Italian sausage, hot or mild or combination
5 boneless, skinless chicken breast halves, cut into large cubes
Heaping 1/2 cup of flour
Salt, pepper, and paprika to taste
4 baking potatoes
1 large onion, diced
2 large bell peppers (any color combination), seeded and diced
8 oz mushrooms, sliced
4 to 5 cherry peppers, mostly seeded and chopped (if desired, add more seeds for more heat)
Brine from cherry peppers (about 1 cup)
Dry white wine (about 1 cup, or enough to make 2 cups liquid with brine)
4 cloves garlic, minced
Flour or corn starch
Preheat oven to 350. Bake potatoes in microwave or boil whole until mostly done. Slice into large chunks, leaving skin on. Put into large roasting pan.
Meanwhile, in large skillet, brown sausage (do not cook through). Remove from pan and cut into thick slices. Add to roasting pan with potatoes. Drain all but a tablespoon of fat from pan.
Combine flour, salt, pepper, and paprika. Dredge chicken pieces in flour mixture. Brown in same skillet used for sausage, adding olive oil if necessary. Remove and add to sausage mixture in roasting pan.
If necessary add small amount of olive oil to skillet. Saute bell peppers, onions, mushrooms, and cherry peppers and cook until slightly soft, stirring to scrape the pan as they cook. Remove and add to roasting pan.
Add small amount of olive oil to skillet. Saute garlic until golden. Add cherry pepper brine and wine and stir. Bring to lively simmer. In small bowl, combine 3/4 to 1 tablespoon flour or cornstarch with enough olive oil to make a thin paste. Add to brine mixture and whisk briskly. Boil for one minute. Pour sauce over chicken mixture in roasting pan and stir to coat.
Bake for 45 minutes. Serves 8.