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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup extra virgin olive oil
- 1 lb. Spanish onions (large, peeled and sliced from top to bottom about 8 to 10 times to replicate a julienne)
- 2 large red bell peppers (seeded and sliced top to bottom at the same width as the onions)
- 4 whole peppers
- 1/4 inch seeds
- 1/2 cup garlic (sliced)
- 1 cup white wine
- 3/4 lb. sausage links (spicy chicken, prebaked at 350 F for 15 minutes and sliced into 1/4-inch coins)
- 3/4 lb. marble potatoes (parboiled)
- 1 qt. chicken stock
- 3 Tbsp. fresh oregano
- 17 basil leaves (large)
- 1/4 lb. butter
- 1/4 cup raspberry vinegar
- 3 tsp. salt
- 2 tsp. freshly ground black pepper
- 1 tsp. crushed red pepper flakes
- 2 chickens (3- to 4-pound, cleaned and cut in 8 pieces)
- salt (1 teaspoon per pound of protein)
- freshly ground black pepper (1/2 teaspoon per pound of protein)
- 1/4 cup extra virgin olive oil (or enough to lightly coat the bottom of the sauté pan, s)
- 1/4 cup balsamic glaze (for garnish, optional)
- 1/8 cup finely chopped parsley (for garnish, optional)
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