Giambotto -- Italian Sausage and Chicken

¼ cup olive oil

1 pound hot or mild Italian sausage, cut in 1-inch pieces

2 pounds small red potatoes, cut in halves

2 boneless chicken breasts (12-16 ounces total), cut in strips

1 medium Spanish onion, cut in strips

4 cloves garlic, chopped

4 ounces white wine

2 large green or red peppers, cut in strips

4 large canned plum tomatoes (preferably San Marzano, or another imported Italian brand)

Salt, pepper, fresh basil or oregano and crushed red pepper to taste

1 cup chicken broth

Heat the oil in a heavy-bottomed Dutch oven or deep saute pan. Add the sausage and potatoes; cook and stir for about 5 minutes.

Add the chicken; cook about 5 more minutes. Add the onion and garlic; cook and stir until fragrant, another 2 or 3 minutes

Add the wine and simmer another 2 or 3 minutes to reduce the wine. Add the peppers, tomatoes, salt, pepper, herbs and chicken broth; cover, cook for another 10 minutes.

Serves four.

Phil Campanella, Regina's, West Dundee and Arlington Heights