- 2 large potatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired
- 2 tablespoons olive oil
- 4 (3 to 4-ounce) Italian sausage links
- 4 ounces salted butter
- 1 small can sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced
- 1/4 teaspoon Italian seasoning or 1/4 teaspoon combined dried basil and oregano
- Freshly ground black pepper
- 2 ounces all-purpose flour
- 4 ounces dry cooking sherry
- 1 to 2 (14-ounce) cans beef stock
- Cooked egg noodles or fettuccine, as an accompaniment, optional
Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads
Recipe courtesy of Emeril Lagasse