Directions:
- Saute sausage until lightly browned, about 10 minutes; drain and set aside.
- Heat oil in a large, deep skillet over medium heat.
- Pat chicken dry (I remove the skin) and saute for about 15 minutes or until almost cooked through.
- Stir in peppers, onion, and garlic and saute for about 5 minutes, or until veges are tender and beginning to brown.
- Drain off all excess oil.
- Add sausage to the pan.
- Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil.
- Stir in hot vinegared peppers, vinegar, oregano and salt and pepper to taste.
- Bring all to a boil, lower heat and simmer uncovered for about 10 minutes until sauce is reduced.
- Add boiled potato wedges, heat though and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 947.44 Kcal (3967 kJ) | ||
| Calories from fat | 652.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.49g | 112% | |
|---|---|---|---|
| Cholesterol | 227.51mg | 76% | |
| Sodium | 882.86mg | 37% | |
| Potassium | 843.72mg | 18% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 46.2g | 92% | |
| Vitamin C | 72.9mg | 122% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 11.7mg | 65% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.82 Kcal (770 kJ) | ||
| Calories from fat | 126.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 112% | |
|---|---|---|---|
| Cholesterol | 44.14mg | 76% | |
| Sodium | 171.29mg | 37% | |
| Potassium | 163.69mg | 18% | |
| Total Carbs | 3.72g | 6% | |
| Sugars | 1.37g | 28% | |
| Dietary Fiber | 0.61g | 13% | |
| Protein | 8.96g | 92% | |
| Vitamin C | 14.1mg | 122% | |
| Vitamin A | 0.2mg | 42% | |
| Iron | 2.3mg | 65% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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