• 1 ½ cups vegetable oil
• 1lb sausage, a combination of hot and sweet, cut into bite-size pieces
• 2 2 ½ pound chickens, cut into 12 small   pieces, bone in
• 2 large bell peppers, red, green or yellow, cored, seeded and cut, lengthwise into ¼ inch strips
• 1 large yellow onion, cut, lengthwise, into ¼ inch slices
• 1 teaspoon minced garlic
• ½ cup chicken broth
• ½ cup dry white wine
• ½ cup vinegared hot cherry peppers
• ½ cup vinegared sweet bell peppers
• ½ cup of vinegar from vinegared sweet bell peppers
• ½ teaspoon dried oregano
• salt & pepper to taste

Heat oil in a large, deep sauté pan over medium-high heat.  Sauté sausage for about 8 minutes until lightly browned.  Using a slotted spoon, remove sausage from pan and set aside to drain.  Reheat oil so that it is hot but not smoking, pat chicken dry, and sauté chicken for about 15 minutes or until it is almost cooked through.

Stir in bell peppers, onion, and garlic and sauté for 5 minutes or until vegetables are soft and beginning to brown.  Drain off all excess oil.  Return sausage to pan.

Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil.  Stir in hot and sweet vinegared peppers, vinegar, oregano, and salt and pepper.  Again, bring to a boil.  Lower heat and simmer slowly for about 10 minutes or until flavors have combined and sauce has reduced.  Remove from heat and serve.

serves 6