In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
Chicken & Sausage Giambotte The word Giambotte means “mixture.” This recipe works better with bulk Italian sausage— an old world recipe blend of ground pork shoulder with fat and spices. Prep: 5 min. • Cook: 30 minutes 2 lb. Italian sausage, recipe, pre-cooked into mini balls. 4 whole boneless, skinless chicken breasts, or boneless thighs, sliced in 2 inch pieces. ¼ cup EVOO 1 bag yellow potatoes, sliced 1 red bell pepper, sliced 2 green bell peppers, sliced 1 large Vidalia onion, sliced 12 whole garlic cloves chicken stock (optional) 1 teaspoon oregano ½ cup chopped fresh basil ½ cup chopped parsley salt and pepper to taste red pepper flakes (optional) In a large skillet, sauté the sausage until browned. Remove the sausage and set aside in bowl. Sauté the chicken pieces in the oil from the sausage in the skillet. Season with black pepper and cook until brown. In a separate skillet, heat up some EVOO and add the peppers, onions and potatoes. Season with salt and pepper. Brown the vegetables and cook until tender. Transfer the vegetables to the skillet with the chicken, and add the sausage back to the pan. If using the chicken stock, add to the mixture. Add the chopped parsley and basil, and season with salt and pepper to taste. Simmer until all ingredients and flavors are infused well together. Serve with Italian bread & homemade Caesar salad! ITALIAN SAUSAGE RECIPE: 2 lb ground pork with fat, 2 tsp salt, 6 tsp paprika, 2 tsp garlic powder, 2 tsp fennel seed, 2 tsp pepper, 1 tsp oregano, 1 tsp sage, 1 tsp basil, 1 tsp thyme. Mix well. Make bulk one day ahead and refrigerate. You can also buy bulk Italian sausage.