-6 tablespoons extra-virgin olive oil
-4 tbs butter
-8 chicken breast cutlets cut into 1 1/2 " cubes
-6 sweet Italian sausages, cut into 6 pieces each
-1 pound yukon gold potatoes peeled & quartered
-2 cups of sliced baby bella mushrooms
-1 diced medium yellow onion
-6 whole mild cherry peppers
-1 red bell pepper cut into strips
-1 cup of white wine
-1 cup chicken stock
-1 cup parsley, finely chopped
-In a dutch oven, saute the chicken pieces & sausage in 3 tbsp olive oilon and 2 tbsp of butter until browned on all sides & then remove to a bowl and set aside.
-In the same dutch oven , saute the potatoes until brown & then remove them and set aside in the bowl with the chicken & sausage.
-Again, in the same dutch oven, using the remaining butter and olive oil, saute the mushroom, onion, bell pepper, and cherry peppers for about 15-20 minutes on med high heat constantly stirring & then set aside as well in the same bowl as the chicken & sausage.
-Deglaze the dutch oven with the wine and then add the contents of the bowl containing the chicken, sausage, pepper, potatoes & onions ect., back into the dutch oven.
-Next, add chicken stock and bring to a boil.
-Reduce heat to medium-low and simmer until everything is cooked through, usually 30 to 40 minutes.
-Add more wine or chicken stock if necessary.
-Serve with a side of sauted broccoli and pair with a white wine such as a Smoke Eater Pinot Grigio.