Chicken Scaparelli Recipe

• 3 lb Bone-in chicken, cut up
• 1/2 lb Italian sausage links, cut in 1/2 inches circles
• 1 Cup dry red wine
• 1/3 Cup chicken broth
• 1/3 Cup olive oil
• 1/4 Cup onion, diced
• 1/4 Cup celery, diced
• 2 Cloves of garlic, mashed
• 2 Large sprigs fresh rosemary
• 15 Cured black olives
• Salt and pepper to taste

• Wash and soak the chicken in water.
• Now drain and pat dry it on the paper towels.
• Pour the olive oil in a pan and heat on high flame.
• Cook the chicken well, add salt and pepper to taste.
• Remove it from the fire when it is cooked, set aside.
• Repeat the process, cook the cut up sausage pieces.
• Remove the sausage from the fire.
• Add the onions, celery, garlic, rosemary and olives to pan and fry for about 1 minute.
• Increase the heat to high and add chicken broth to the pan.
• Add the cooked chicken and sausage and cook uncovered till the liquid in the pan is reduced by half.
• Add the red wine, cover pan with tight fitting lid and decrease the heat to low.
• Braise for about 45 minutes on low flame, stirring occasionally.
• Transfer the chicken, sausage and olives from the pan and place on a warm platter. Return pan to high heat and decrease the sauce by 1/2.
• Remove rosemary sprigs from it.
• Serve chicken, sausage and olives with the pan sauce.