Ingredients
- 2 tbsp Mayonnaise
- 1 Lemon, juiced
- 2 tbsp Cento Oregano
- 1/4 cup Hot Sauce
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Cento Blended Italian Style Oil
- 2 Chicken Legs, skin optional
- 2 Chicken Breasts, slightly pounded
- 4 Hot or Sweet Italian Sausage, chopped
- Cento Imported Extra Virgin Olive Oil, as needed
- 2 tbsp Butter
- 3 tbsp Cento Nonpareil Capers
- 1/4 cup Cento Gaeta Olives, roughly chopped
- 1/4 cup Cento Imported Pepperoncini, seeded and thinly sliced
- 3 tbsp juice from Cento Imported Pepperoncini
- 2 cans Cento Artichokes in Brine 5-7 (14 oz), drained and patted dry
- 1 cup Cento Chicken Stock
Directions
Using a whisk, combine mayo, lemon juice, oregano, hot sauce, salt and pepper in a large bowl. Slowly stream in canola oil while whisking until combined. Add chicken, marinate and refrigerate for at least 3 hours. Cut open sausage casing and remove meat. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add sausage to brown and crumble, then remove from pan and set aside. In the same pan, heat butter over high heat. Add artichokes and let sit for 1-2 minutes to brown, then toss and continue to sauté for an additional minute. Remove artichokes and set aside with sausage. In the same pan, heat 2 tablespoons olive oil and add in olives, capers, pepperoncini and pepperoncini juice, sautéing for about a minute. Add sausage and artichoke back into pan with mixture and set aside. Take chicken out and shake off any excess marinade. On high heat, grill chicken until thoroughly cooked. Before serving, return sausage and artichoke mixture to pan to heat. Add chicken stock and let everything come to a simmer. Pour over chicken and serve. Serves 2-4.
