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Geoff’s Chicken Scarpareli

Ingredients:

• 4 Chicken Supremes
• Plain flour for dusting
• 4 Italian style sausages
• Olive oil
• 2 cloves garlic
• Pinch chilli
• 2 onions cut into strips
• 1 capsicum cut into strips
• 30 ml sugar
• 100 ml red wine vinegar
• 1-2 cups stock
• 1 tbsp minced rosemary
• Black pepper
• Salt
• Red wine vinegar

Dust the chicken supreme, then brown over medium/high heat in a heavy based non stick frypan and remove.

Wipe out the pan. Squeeze the meat out of sausage casings and make little meatballs. Fry off in the cleaned frypan and remove.

Add the garlic, onion and capsicum strips, frying over gentle heat until softened and remove. To the pan, add the sugar, vinegar, stock and heat through.

Add everything back into the pan, with the chicken on top, and put into the oven at 180°C for 20 minutes.

After cooking, stir through minced rosemary, pepper and salt to taste and a little wine vinegar if needed.