Chicken di Salvo
by Arvilla Trag
(South Bend IN, USA)
1 fryer chicken cut into serving pieces (at least 3 lbs)
6 medium sized potatoes, quartered
1 large jar pickled cherry peppers (hot or sweet, according to your taste)
Over a medium hot grill, thoroughly brown chicken pieces, then sausage. Place potatoes in a shallow baking dish and lay chicken and sausage on top. Pour juice from the jar of cherry peppers over meats and potatoes. If there is not enough liquid to cover the potatoes, add a bit of water. Cover with foil and put on medium hot grill with lid closed (or you may place in a 350 °F oven) for 45 minutes or until potatoes test done. Quarter 6 to 12 cherry peppers and sprinkle around dish. Serves 6 to 8.
