We made the above Epicurious recipe last night with a few changes. First, I don’t like mushrooms so left them out. Second, because I believe in being honest, I couldn’t find hot cherry peppers anywhere here so I had to get creative. Broke a large serrano in pieces and married with sweet cherry peppers/juice for a few hours. Voila. Also used red, green, orange peppers(they were smallish) and 2 cloves of garlic are plenty for us.
Nuked potatoes until almost done, browned sausage, dredged chicken and browned as directed. Used 1 c white wine but only 1/2 c pepper juice since it was a little tangier than regular hot cherry peppers. Thought I might need more wine or a splash of chicken broth to make up for less pepper juice but decided the juices from the partially cooked sausage would make up for it. Baked covered for 45 mins @ 350* then uncovered for 10 mins.
Served with crispy baked garlic bread. Unless you feel like a tossed salad this is a meal in itself. We liked it. But would I go through all that again? Probably not.
Surprisingly, the Italian sausage, potatoes and peppers were my favorite part. The chicken almost comes across as a filler food/afterthought.