Instructions

• Place the sausages in a medium skillet and prick them all over with a fork. Add cold water to come halfway up the sausages. Cover the pan, place over medium heat, and cook until the water has evaporated and the sausages are cooked through. Uncover and cook until browned all over. Cut the sausages into 1-inch pieces.
• In a skillet large enough to hold all of the chicken in a single layer, heat the oil over medium heat. Pat the chicken pieces dry and place them in the pan. Sprinkle with salt and pepper. Cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook for 2 to 3 minutes more.
• Tip the pan and spoon off most of the fat. Add the sausages, broth, peppers, and vinegar. Turn the heat to high and cook, stirring often, for 10 to 15 minutes, or until the liquid is reduced to a light glaze. Serve immediately.