Last nights dinner: browned chicken thighs (with their skin and bones!!) and cut up hot Italian sausages in hot olive oil. Remove meat and discard oil. Over high heat, add some sliced hot cherry peppers with a good amount of their vinegary brine and allow the liquid to bubble up, deglaze the pan and reduce until syrupy. Add browned protein and then enough marinara sauce to cover the meats. Bring to a brisk bubble, reduce heat and smear 18 to 20. Add fresh pepper, slivered basil and, if desired, some additional minced garlic…

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