Chicken Scarpariello

1 cup olive oil

1 ½ pounds sweet Italian sausage, cut in small pieces

1 whole chicken, cut up, patted dry

2 red peppers, seeded and cut into bite-size pieces

1 yellow onion, sliced 1/4 inch thick

1 teaspoon garlic, crushed

½ cup chicken broth

1/2 cup white wine

¾ cup pepperoncini in vinegar

½ cup vinegar from peppers

½ teaspoon dried oregano

Salt and pepper to taste

Heat oil and saute sausage until brown on all sides; remove from pan and keep warm.

In the same pan, brown chicken on all sides, cooking about 15 minutes. Remove from pan.

In the same pan, cook red peppers and onions until soft; add garlic and cook briefly. Drain excess oil.

Return chicken and sausage to pan. Add broth and wine and bring to a boil to cook off alcohol. Stir in pepperoncini, vinegar, oregano, salt and pepper. Cook over low heat for 10 minutes. Serve over mashed potatoes.

Serves six to eight.