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a close up picture of chicken giambotta in a skillet

Chicken Giambotta

A flexible one-pan giambotta, swap the protein or sauce and it's a new dinner."
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Course: Dinner, Main Course, one-pot meal
Cuisine: American, Italian
Keyword: chicken giambotta, comfort food, flavorful
Servings: 4
Calories: 431kcal
Author: Anne Lawton

Chicken Giambotta

Equipment

Scale this Recipe 4

Ingredients

  • 1/4 pound Italian sausage link or loose
  • 3/4 pound boneless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 1/2 pounds red or yellow potatoes about 3 potatoes
  • 2 bell peppers sliced into strips
  • 1 small onion sliced into strips
  • 1 to 2 cloves garlic chopped
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1 tablespoon chopped fresh basil
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Instructions

  • Chop the garlic, slice the onion and bell peppers. Cut the potatoes into 1/2-inch chunks. Chop the basil and measure the wine (or broth).
  • Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into crumbles. Once cooked through, transfer to a plate.
  • Add the chicken to the skillet and cook until golden on the bottom. Flip, add the garlic, and cook until the other side is golden.
  • Transfer chicken to a cutting board and cut into bite-sized chunks.
  • Return chicken and sausage to the skillet. Pour in about 1/4 of the wine (or broth) and cook until most of it evaporates. Transfer the meat mixture to a plate.
  • Add 1 tablespoon olive oil to the skillet. Add potatoes and cook until tender inside and lightly crisp outside, about 15 to 20 minutes.
  • Add the peppers and onions to the potatoes and cook them for 5 minutes.
  • Return chicken and sausage to the skillet. Stir in the remaining wine (or broth), reduce heat to low, and simmer 15 minutes.
  • Turn the heat off, remove the bay leaf - stir in the fresh basil and serve.

Notes

    • To save some time, parboil the potato chunks for a few minutes before adding them to the skillet,  which will reduce cooking time.
    • Brown the meat up to three days before serving.
    • The chicken breasts can be left whole and served with potatoes, peppers, and sausage instead of bite-szed pieces.
 

Nutrition

Serving: 1 | Calories: 431kcal | Carbohydrates: 34g | Protein: 26g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 299mg | Potassium: 1221mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1974IU | Vitamin C: 94mg | Calcium: 47mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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