Chicken & Sausage Scarpiello Arrabbiata

Here's another sauce that was sent to me by Bertolli - Arrabbiata sauce. I followed their recipe for chicken & sausage scarpiello arrabiata. Again, I was surprised to find that the sauce needed more salt. I also would have preferred pasta over potatoes, but the recipe called for potatoes, so that's what I used. Otherwise, it was tasty and made a great meal.

Recipe:
6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

1 Tbsp olive oil
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb. hot or sweet italian sausage links, cut into 1 inch pieces
1 large sweet onion, thinly sliced
1 small fennel bulb, trimmed and thinly sliced
1 clove garlic, finely chopped
1/4 cup red vinegar
1 jar (7 oz) roasted red peppers, drained and thinly sliced
1 jar Bertolli Arrabbiata Sauce
2 Tbsp finely chopped fresh parsley
1 lb. all-purpose potatoes, peeled, cooked and cut into wedges

Heat oil and brown chicken and sausage in 12 inch deep nonstick skillet or 5 quart saucepot over medium high heat; remove. In same skillet, cook onion and fennel over medium high heat, stirring occasionally, 6 minutes or until tender and starting to brown. Add garlic and cook 30 seconds. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Bertolli Arrabbiata Sauce and bring to a boil. Reduce heat and add back chicken and sausage. Simmer covered 30 minutes. Stir in potatoes and parsley and cook 5 minutes.