Pollo E Salsiccia Recipe

Slice and season

Trim any excess fat from the chicken breast and cut into 1/2-inch strips. Pat dry with paper towels. Season the chicken strips on all sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Remove casings from the Italian sausage and break the meat into rough 1/2–3/4-inch pieces or small crumbles so it will brown evenly.

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon extra-virgin olive oil. When oil shimmers, add the sausage pieces in a single layer (work in two batches if necessary to avoid overcrowding). Brown the sausage, stirring occasionally, until deeply browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a plate and set aside, leaving rendered fat in the pan.

If the pan looks dry, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the chicken strips in a single layer (again, cook in batches if needed). Sear without moving for 2 minutes to develop color, then stir and continue cooking until just cooked through, about 3–4 more minutes (internal temp ~165°F/74°C). Transfer chicken to the plate with the sausage.

Reduce heat to medium. If pan is dry, add a splash (about 1 tsp) of olive oil. Add the thinly sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 5–6 minutes.

Add the sliced garlic and chopped rosemary and cook 30–45 seconds until fragrant, careful not to burn the garlic.

Pour in the dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes.

Add the chicken stock to the pan and bring to a gentle simmer. Stir in the aged balsamic vinegar and the reserved browned sausage and chicken strips. Simmer uncovered until the sauce reduces slightly and coats the back of a spoon, about 4–6 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

If using, stir in 1 tsp lemon juice to brighten the flavors and 1/4 tsp crushed red pepper for a touch of heat. Add the chopped parsley and swirl in the remaining 1 tablespoon butter for a glossy finish. Remove from heat.

Transfer the pollo e salsiccia to a warmed platter or serve directly from the pan. Sprinkle with grated Parmigiano-Reggiano if desired and a little extra chopped parsley. Serve immediately with crusty bread, polenta, or over pasta to catch the sauce.