Chicken Giambotta

First things first: it’s pronounced jam-BOH-tah—best said with a Jersey accent. Giambotta is a classic Southern Italian skillet dish that varies by region and family. I grew up eating versions of this at home and out with my family, and mine is loosely inspired by chicken scarpariello. I roast the potatoes separately to keep the sauce lighter, but you can simmer them in the skillet for a more stew-like version (just add a little extra stock and time). Serve over rice, polenta, mashed potatoes—or straight from the pan.

Ingredients:

Olive oil

5 -6 medium Yukon gold potatoes, cubed

1 1/2 pounds boneless-skinless chicken breast, cut into 1 inch cubes (about 3 chicken breast)

3-4 sweet or hot sausage links

1/2 cup all-purpose flour for dredging chicken

1 medium onion, sliced

2 yellow bell peppers, sliced

3 garlic cloves, sliced

1 cup peppadew peppers, halved

2 Calabrian chilies, halved (more if you want it spicier)

1 can artichoke hearts, quartered

1 tablespoon tomato paste

1 teaspoon dried Italian seasoning

1/2 cup dry white wine

1 cup chicken broth or stock

1/4 - 1/3 cup brine from the jar of peppadew pepper

1 teaspoon fresh rosemary, chopped

1 tablespoon unsalted butter, cubed

Salt and pepper to taste

1. Heat oven to 375°F. Toss potatoes with olive oil, salt, and pepper. Roast until golden, about 20 minutes.

2. Heat 1 Tbsp olive oil in a large oven-safe skillet. Sear sausages until browned. Remove from the skillet and let cool slightly before slicing into 1-inch pieces. Set aside.

3. Season flour with salt and pepper. Lightly coat chicken with seasoned flour, shaking off excess.

4. Add chicken to the same skillet used to sear the sausages and cook in batches until golden. Remove from the skillet and place in the same bowl as the sausage pieces.

5. Add onions and bell peppers to skillet; cook until softened and lightly browned, 8–10 minutes.

6. Stir in garlic, tomato paste, and Italian herbs; cook 2 minutes.

7. Deglaze with white wine, scraping up browned bits.

8. Return chicken and sausage to skillet. Fold in artichokes, peppadews, Calabrian chiles (if using), chicken broth, and a splash of pepper brine. Season to taste. Bring to a boil then transfer skillet to the oven, and bake 10–12 minutes.

9. Stir in butter, garnish with rosemary and serve with roasted potatoes.