Susan's Chicken Scarpariello

• 6 Italian sausages, cut into 4 pieces each
• 6 boneless, skinless chicken thighs, cut into large chunks
• 2 red bell peppers, seeded and sliced into thick strips
• 3 garlic cloves, minced
• A sprinkle of hot pepper flakes (optional)
• 1 jar cherry peppers (hot or sweet), drained and deseeded
• 1 lb. small potatoes, sliced (optional)
• 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc work best)
• 2 tbsp butter, to finish
• 1 tbsp balsamic glaze
• Olive oil, Italian seasoning, salt, and pepper

1. Brown the chicken and sausage in olive oil over high heat. Don't crowd the pan and do not cook all the way through.
2. Toss the browned meat into a large baking dish with the peppers, garlic, cherry peppers, Italian seasoning, wine, and a generous glug of olive oil.
3. If you are adding potatoes, par boil or slice them thin. Potatoes take much longer to cook than chicken thighs; if you put them in raw, they might still be crunchy when the chicken is done.
4. Cover with foil. Bake at 400°F for 30 minutes. (If using potatoes, increase the temp to 425°F). 
5. Remove foil. Bake for another 15 minutes to crisp and reduce the sauce.
6. Toss in the butter and 1 tablespoon of balsamic glaze, stir until it emulsifies with the wine and juices to create a glossy, velvet sauce.