Fricassee Chicken with Pork Fennel Sausage & Peppers

“The rich blend of savory sausage, aromatic herbs and vibrant vegetables finds a perfect partner in Syrah. The wine’s bold, spicy notes and dark fruit flavors complement the dish’s smoky paprika and fennel, while its tannins balance the richness fo the sausage and polenta, making each bite a harmonious experience.”

Tim Gleadall, AVV Culinary Director and Chef

Serves: 6

Ingredients:
Polenta
3 tsp AVV olive oil
4 boneless, skinless chicken thighs, cut in 1/4” strips
Salt an pepper to taste
2 lbs pork fennel sausage, cut in 1/4” rounds
1 each red, yellow and green bell pepper, julienned
2 cloves garlic, minced
1 large white onion, diced
1 tsp dried thyme
1/2 tsp smoked paprika
1 10 ounce can crushed tomatoes
1 Tbsp fresh parsley, finely chopped
Asiago cheese, freshly grated

Method of Preparation:
Make polenta according to package directions.

Meanwhile, heat a large sauté pan on high heat with olive oil. Sauté chicken with salt and pepper until golden, remove chicken when done. With pan still on high heat, sauté sausage until just crisp at the edges then remove from pan.

While the pan is still very hot, add peppers, garlic, onion, thyme and paprika. Quickly sear vegetables, about 1-2 minutes as you want the vegetables to maintain a “snap”. Once complete, turn heat to low and add crushed tomatoes, chicken and sausage and mix to combine. Cook for an additional 2-3 minutes or until hot. Add salt and pepper to taste.

To plate, place polenta on bottom, then top with the chicken, sausage, pepper and tomato mixture. Sprinkle with parsley and cheese.