Chicken and Sausage in Vinegar
Best made with boneless thighs, this is not bad with breasts either, as long as you don’t overcook them. Serve with crusty bread.
Makes: 4 servings
Time: 30 minutes
1 tablespoon extra virgin olive oil
1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks
1 pound boneless, skinless chicken thighs or breasts,
cut into 1 1/2-inch chunks
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