Tuesday, December 7, 2010

Italian Peasant giambotta

Let's go A little Italian. I found this dish about 20 years ago, and did it only 2 or 3 times, and some how forgot about it. Its good, and easy, but it dose take a little time. I like to use two sets of bottom charcoals, 1 a full set, and 1 a half set. That way I can move from high heat to low heat fast and easy. If using a 12", that would be 9 for high 6 for low. I still use 15 on the top, for both.

1/4 cup water
2 pounds Italian sausage, sweet, chunks
4 skinless, boneless, chicken breasts, chunks
1/4 cup olive oil
2 ounces white wine
2 cups potatoes, large dice
2 cups red and green bell peppers, coarsely chopped
1 cup onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon oregano, dried
1/4 teaspoon salt
1/8 teaspoon black pepper
red pepper flakes, optional

In a 12" dutch oven, over high heat, add water and sausage, until browned. Remove sausage to a large bowl, and set aside. Saute chicken in the oil from the sausage. after chicken is browned, move oven to low heat, cover and cook until chicken is done. Remove chicken to the bowl with sausage. Still over low heat, add oil, potatoes, peppers, onions and garlic. Brown slowly. Move to high heat, and glazed oven with white wine. Stir in the oregano, and continue to to cook until vegetables are tender. Season with salt and pepper, and pepper flakes if using. Add sausage and chicken and cook 10 more minutes to blind flavors.

Serve with a green salad, or a cold pasta salad.

Giambotta: Italian Stew

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