This is my husband's favorite. He remembers having this dish in a very nice restaurant in Westbury, NY. He ordered it all the time when out to lunch with his boss. He would describe it to me and so I tried to replicate the dish. He found it quite close to the original. Let's get started. I always make this quantity so that I would have a couple of meals in the freezer.
8 Chicken thighs, skinless (you may use any ckicken part you like)
5 links Italian sweet sausage (yes, you can use turkey or chicken sausage)
4 multi colored bell peppers
2-3 sweet vinegar peppers (or hot if you so prefer)
1/2 white onion, sliced
5 cloves garlic, sliced
One bag of frozen artichokes, thawed and patted dry
Oil for sauteing
2-3 anchovies packed in oil (optional)
Salt and pepper to taste
1/2 cup white wine or white vinegar
You will be sauteing all the ingredients and then placing in the oven to complete the cooking process.
In two frying pans, you will add 2 Tbsp of canola oil to pans. Get oil nice and hot. Add chicken pieces, but don't crowd in to insure they will color well. You may need to make two batches. Nevertheless, brown your chicken pieces for about 8 minutes per batch. Remove and place in dish for later. In second frying pan, add 2 Tbsp canola oil and get nice and hot. Add sausage links. Pierce each sausage with a fork. Brown on all sides, making sure they're crispy and almost cooked all the way. Remove from pan and keep drippings.
Clean and slice peppers, add to sausage drippings, along with onions, dried artichokes, garlic and vinegar peppers, and the anchovies (optional).
Cook and stir fry for a few minutes before adding the wine or vinegar. Add some salt but not too much if you're using anchovies.
At this point, the pepper mixture is wilting down and lots of juices have been created.
Cut the browned sausages into thirds. Add to peppers, along with the browned chicken. Combine the whole mixture and place in a 9x13 baking pan. Arrange mixture to create one level.
Place in 400 degree oven for approximately 30-40 minutes.
Serves 4-6 people
Serve with rice, mashed potatoes or noodles or by itself with a side salad.
Don't forget the crusty bread.
Pair with a glass of nice quality Pinot Grigio