Chicken Scarpariello

Ingredients:

Method:

Preheat the oven to 190 ℃ / 375 ℉.
In a sauce pan on medium-high heat, add Oil, allow to get hot. Add Sausage, sauté 3 minutes, turn sauté additional 3 minutes, (sauté just enough to develop colour). Remove Sausage, add to a Dutch Oven.
Lightly season Chicken with Salt, Pepper, and Garlic Plus. Sauté Chicken for 8 minutes each side. Remove Chicken, then add Chicken to Dutch Oven.
Add Potatoes to Dutch Oven, mix well.
Add Onions to the sauce pan, lightly season with Salt, Pepper, and Garlic Plus, sauté for 7 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus. Add Cherry Peppers, sauté for 6 minutes, stirring occasionally.
Reduce heat to medium. Make a well in centre of pan, add Garlic, sauté for 3 seconds. Mix well. Deglaze pan with Wine, allow Wine to mostly reduce. Add Stock, and Cherry Pepper Juice, to pan, then add Rosemary, Thyme, Salt, and Pepper. Mix well.
Roux:
- In a small skillet on medium heat, add Butter, allow to melt. Simmer Butter for 3 minutes, (until frothing reduces). Add Flour, stir continuously for 3 minutes.
Add Roux to sauce pan, mix well. Add contents of pan to Dutch Oven. Mix well.
Place covered Dutch Oven in Oven for 45 minutes.
Serve.