Serves: 4-6

4 Bone in chicken breasts or thighs, cut in large pieces. Thighs give more flavour and stay juicy.

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

2 tablespoons/30ml olive oil

3-4 link Italian style sausages (sweet or hot, we prefer the hot)

1 red bell pepper, cut in 1 inch/2.5cm pieces

1 green bell pepper, cut in 1 inch/2.5cm pieces

3 hot cherry pepper drained, seeded & chopped

4 garlic clove chopped or thinly sliced

½ cup/120ml dry white wine

½ cup/120ml chicken stock

2 tablespoons/20g cornstarch

2 tablespoons/30ml hot cherry pepper juice (optional)

12 ounces/340g orzo pasta

olive oil

Handful of parsley, chopped

1 lemon, zested and juiced

Heat a large, heavy skillet over medium high heat. Season chicken with salt, pepper. Heat a large skillet over medium heat. Add 1 teaspoon olive oil to pan. Brown chicken on both sides (2-3 minutes each side). Remove chicken from the pan and set aside. Add the sausages to the pan without draining. Remove the sausages to a plate.  Let rest, then cut into bite sized pieces.  Add bell peppers and hot cherry peppers, saute 4 minutes. Add garlic to pan and saute 1 minute. Add wine to the pan. Increase heat to medium high and reduce 1 minute. Scrape up pan drippings. Mix cornstarch with chicken stock and pepper juice. Add to pan stirring constantly for 2 minutes. Place chicken pieces and sausage pieces back in the pan and cook through, 3-4 minutes. Serve over lemon orzo.

Bring large pot of water to boil. Season with salt. Cook orzo according to package directions. Drain pasta. Drizzle olive oil over pasta. Add the lemon juice, zest, parsley and toss well.