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  • Katie Stilo

Chicken Giambotta

Updated: May 14, 2020

If you want to make this, you need to know how to pronounce it. Giambotta aka Jam-Boh-Tah with an Italian accent. If I could insert a sound clip of how I say it I would, but just use your best Jersey accent. Its a simple one skillet meal with ingredients you should have on hand. I grew up always eating this either at home or when out to eat with my family. Its sort of a twist on a chicken scarpariello. Giambotta is traditional southern Italian dish made of summer vegetables, but the ingredients vary from region to region. I make mine by roasting the potatoes on the side to keep the sauce less thick but if you want this to be more of a stew than you can simmer the potatoes in the skillet. This will adjust the cooking time and you may need to add a bit more chicken stock to adjust amount of liquid needed to cook the potatoes thru. Serve this over rice, polenta, mashed potatoes, or just eat as is right out of the skillet!


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. Preheat oven to 375 degrees. Toss cubed potatoes with olive oil and season with salt and pepper. Roast in oven till golden brown, about 20 minutes. Set aside.

2. Heat about 1 tablespoon olive oil in a large skillet. Add sausage links. Sear on both sides till golden brown. Remove from skillet and let cool slightly on your cutting board. Once cool enough to touch, slice sausage into 1 inch pieces. The sausage will still be raw in the center but will finish cooking thru in the oven. Set sliced sausage aside on a rimmed baking sheet.

3. Using a shallow dish, add about 1/2 cup flour and season with salt and pepper. Coat chicken cubes in seasoned flour, shaking off excess, and place on rimmed baking sheet or small plate.

4. In the same skillet used to sear the sausage, add about half of the floured chicken and cook on all sides till golden brown. Cook in batches to avoid chicken from steaming instead of browning. Transfer chicken back to baking sheet or plate and set aside. Don't worry about cross contamination, the chicken will cook thru completely in the oven later.

5. Add sliced onions and bell peppers to skillet where the chicken and sausage were cooked. Cook till peppers and onions are slightly browned and softened, about 8 to 10 minutes. Season with salt and pepper.

6. Add sliced garlic, tomato paste and dried Italian herbs. Cook till tomato paste has browned and the garlic is fragrant, about 2 minutes.

7. Add white wine and deglaze the pan, scraping up any bits on the bottom of the skillet.

8. Add back in seared chicken and sausage. Gently fold in artichoke hearts, peppadew peppers and Calabrian chilies (if using). Add chicken broth and brine from the jar of peppers. Season with salt and pepper. Bring mixture to a boil then transfer to the pre-heated oven. Cook for 10 to 12 minutes, until chicken and sausage have cooked thru and sauce has thickened slightly. During the last minute of cooking, add the butter to the skillet and allow to melt into the sauce in the oven.

9. Remove from oven, garnish with fresh rosemary. Serve with roasted potatoes.

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