"The key to this recipe, no doubt, is the sauce. You start with the bits left in the pan from browning the chicken and sausage — in my opinion, these are just about the tastiest “leftovers” in all of cooking! — and build from there. In go the garlic and cherry peppers, followed by red wine vinegar and white wine. Reduce, then add chicken stock and reduce again. What you’re left with is a concentrated, intense sauce filled with the flavors of the dish’s main ingredients (the chicken and the sausage) with a few additional flavors for good measure.
When a recipe includes a liquid as savory as this, I say let it shine. Let the beverage pairing provide, at most, a subtle back note. Try a simple red Burgundy like Anne Gros’ 2008 Bourgogne Rouge ($23) — but, truly, the food is the star tonight. Let it be.
Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.