Since not everyone likes turkey for Thanksgiving, I like to have another main course option for my guests. This year I’ll be serving Chicken Giambotta, which was one of my husband’s most requested meals when we ate out at Italian restaurants. I started to make a homemade version for Steve, of blessed memory, and it became one of his favorite homemade meals.

Chicken Giambotta is best described as a one pan meal, similar to a stew, of chicken cutlets, sausages, peppers, onions, potatoes, and sometimes mushrooms. I tend to leave out the mushrooms since we have some family members who are not fans. Feel free to add mushrooms to this tasty dish. As I write this food column, I recall the look of delight on Steve’s face when he first sampled my version of this dish. I dedicate this recipe to Steve and I hope it delights your loved ones. Enjoy the blessings of family, hearth, and home. Happy Thanksgiving!

Ingredients

  • 4 medium Yukon Gold potatoes, washed and cut into quarters
  • 4 boneless, skinless chicken breasts, pounded thin
  • salt pepper
  • onion powder
  • garlic powder
  • ½ cup flour
  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 8 garlic cloves, chopped
  • 1 yellow pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 4 Italian Sweet Sausages
  • 1 cup white wine
  • 1 cup San Marzano tomatoes* in tomato puree
  • 2 cups chicken stock
  • 6 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • red pepper flakes, several pinches

Place the potatoes into a large saucepan, with enough water to cover, bring to a boil, then reduce heat and simmer 5 to 10 minutes until the potatoes are barely tender. Drain the potatoes. Allow them to cool enough to handle. Peel the potatoes, then slice into 1/2-inch slices.

Sprinkle the chicken breasts with the salt, pepper, onion, and garlic powder to taste. Place the flour onto a large plate and dip both sides the chicken breasts into the flour. Heat the oil in a large skillet. Place the chicken breasts in the heated oil and cook until golden brown on both sides. Remove from the skillet, and cut each piece into 3 or 4 pieces.

Reheat the oil in the skillet, then add the onions, garlic, yellow and red peppers and cook for 5 to 10 minutes until the onions and peppers start to soften. Remove the onions, garlic, and peppers from the skillet.

Place the sausages into the skillet and brown on all sides. Remove from the skillet, then slice into 1-inch pieces.

Place the white wine, tomatoes, chicken stock, tomato paste, oregano, basil, red pepper flakes, salt, and pepper to taste into the skillet and stir the liquids well. Bring to a boil, reduce heat, and simmer for about 5 to 10 minutes to thicken the sauce.

Preheat the oven to 350 degrees. Pour the thickened sauce into a dutch oven or large pot with a lid, then place the chicken breasts, sauteed vegetables, and sausages into the sauce. Bring the sauce to a simmer, then place in the oven to bake for about 20 to 25 minutes. At this point, right before serving, I like to place the sliced and precooked Yukon Gold potatoes on top of the Chicken Giambatta and spoon some sauce over them. The dish is now ready to be served.

Serves 4 to 6

Essex Fells Magazine

November 2025

Note

*I like to chop the tomatoes or hand squash them then replace in the puree

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