1. Char peppers over gas flame or in broiler, turning until blackened on all sides. 2. Place in paper bag and let stand 10 minutes to steam. 3. Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips. 4. Heat oil in large skillet over medium heat. 5. Add sausage and cook until brown, turning frequently, about 6 minutes. 6. Transfer sausage to plate using slotted spoon. 7. Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes. 8. Add to sausage, using slotted spoon. 9. Pour off all but a thin film of pan drippings. 10. Add garlic and stir 2 minutes. 11. Add wine and broth and bring to boil, scraping up any browned bits. 12. Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes. 13. Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce. 14. Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
