Fried chicken with sausage and peppers

Ingredients:

• 2 tbsp (30 g) butter
• 350 g of grilling sausages (preferably sweet or spicy Italian sausages), cut into pieces
• 350 g chicken breast fillet, skinless, cut into pieces
• Coarse salt and freshly ground pepper
• 1 tbsp. wheat flour
• 1 small onion, chopped
• 2 sweet green peppers, cut into 2.5cm strips
• 3 cloves garlic, coarsely chopped
• 1/2 cup dry white wine
• 3/4 cup lightly salted chicken broth
• 1/4 cup coarsely chopped fresh parsley
• 2 pickled cherry peppers, cut into pieces, and 2 tbsp. brine

Preparation:

1. Heat 1 tablespoon (15 g) butter in a skillet. Add the sausage and cook for 2 minutes. Season the chicken with salt and pepper, then toss with the flour; add to the skillet and cook until lightly browned, about 3 minutes.
2. Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and ground pepper to taste; cook for 3 minutes. Add the wine, bring to a boil, and cook for 1 minute, until the liquid has reduced slightly. Add the broth and bring to a simmer. Reduce the heat, cover, and continue cooking until the sausage and chicken are cooked through, about 5 minutes.
3. Using a slotted spoon, transfer the chicken, sausage, and vegetables to a platter. Increase the heat to medium-high and add the parsley and cherry peppers along with the brine to the pan with the sauce. Cook the sauce until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon (15 g) butter. Pour the sauce over the meat and vegetables.