SNACK THE FLAVOR: Bold Bites with Creamy Peperoncini!

  Chicken Scarpariello with Sausage & Peperoncini 

Ingredients:  

2 boneless, skinless chicken breasts

2 sausages (Italian-style or to your taste), sliced

Cooking oil of your choice (olive oil works great)

1 onion, sliced

3–4 garlic cloves, minced

1–2 tbsp white wine vinegar

1 fresh chili pepper, diced (adjust heat to taste)

½ cup Fine Food Dittmann Greek Peperoncini (with some of its oil)

Salt & pepper, to taste

1 cup chicken broth

Fresh herbs for garnish (like parsley or oregano)

Instructions:  

1. Heat a bit of oil in a large pan over medium-high heat.
   Add the chicken breasts and sliced sausage. Cook until the chicken is lightly browned on one side, then flip. Let the sausage get a bit of brown color too.
   Once both are seared, remove from the pan and set aside.
2. In the same pan, add sliced onion and minced garlic. Cook for 1–2 minutes until fragrant.
   Add the diced chili pepper and white wine vinegar with the chicken broth. Bring it to a gentle boil to let the sharpness mellow out.
3. Return the chicken and sausage to the pan. Add the peperoncini (with a bit of their oil for extra tang).
   Cover with a lid and simmer for about 20 minutes, or until the chicken is cooked through and the liquid has mostly evaporated.
4. Remove the lid and cook a few more minutes if needed to let any remaining vinegar water reduce.
   Taste and adjust seasoning. Garnish with fresh herbs.