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This is a recipe I wrote down while watching one of Lidia Bastianich’s cooking shows BFN—Before Food Network. Ed and I named it Chicken Lidia because we didn’t catch the name of the recipe. A great dish anytime of the year, the layer of flavors matches well with our Sangiovese, Merlot or Petite Sirah. Please note: you may substitute Italian sweet sausage for the turkey sausage and Lidia used chicken pieces with skin and on the bone—this is a healthier version as well as a short cut because the chicken doesn’t take as long to cook. I am sure it will taste just as good either way you make it.
1 ¼ lbs boneless, skinless chicken breasts, cleaned and cut into 12 pieces total
2 links sweet Italian turkey sausage
4 or 5 medium red potatoes, cleaned and cut into quarters
1 large red onion, peeled and trimmed and cut into eighths
3 garlic cloves, cleaned and minced
24 Kalamata olives, pitted, drained and halved
2 T extra virgin olive oil
½ cup balsamic vinegar
Fresh rosemary sprigs—at least 5 or 6
½ cup low sodium chicken broth
In a large heavy stock pot or sauté pan, heat 1 tablespoon of olive oil over medium high heat. Brown chicken and remove to plate. Add the other tablespoon of olive oil and brown potatoes with the onions for 5 minutes; add sausage by squeezing out small amounts around the pan so that these sausage pieces brown up on all sides. Add garlic and stir for one minute, add in chicken, olives and rosemary. Pour balsamic vinegar over and reduce vinegar by half of its volume. Add chicken broth and cover pan. Cook for another 15-20 minutes or until potatoes and chicken are done. Serve with a nice green salad and sourdough bread—and don’t forget the wine.