Shelly's Recipe

CHICKEN SCARPARIELLO IV

Category: Chicken

8 oz hot or sweet Italian sausage links, cut into 1-inch pieces
3 medium cloves garlic, minced
1 large green or red bell peppers, seeded and diced
1 large onion, diced
1 medium sprig fresh rosemary (or 2 teaspoon dried)
1 tbsp olive or vegetable oil
1/2 tsp salt
2 cups cherry or grape tomatoes, whole
3 to 3-1/2 lb rotisserie chicken, cut into 8 pieces, skin removed if you like.

Warm large nonstick skillet or Dutch oven over medium-high heat. When hot, add sausage chunks, garlic, bell pepper, onion, rosemary, oil and salt. Cook, covered for 5 minutes, stirring occasionally, until slightly browned.

Stir in tomatoes into sausage mixture in skillet; lay chicken pieces on top. Reduce heat to medium-low; cover and simmer about 5 minutes longer (10 minutes if chicken has been refrigerated), or until sausage is cooked through, tomato skins begin to burst and chicken is hot. Be sure to turn over chicken pieces halfway through Discard rosemary sprig before serving (if using fresh rosemary). Serves with cooked rice.

Serves 4.