Chef Guerrieri and his sister Linda at it again !

Add a good splash of olive oil and sauté cut onions with cut peppers and cut sausage. Be sure not to use a non stick pan. Sauté on med heat stirring from time to time .

While the sausage mixture cooks through and becomes nice and glazed ,add the mushrooms. Continue to cook about 5 minutes until mushrooms cook.Shut off flame and put aside.

Cut the chicken into large cubes and lightly flour - shake excess flour.

Sauté the chicken in a separate non stick pan with vegetable oil till cooked through.Add the cooked chicken to the sausage mixture that is in the non stick pan.Do not add the excess vegetable oil from chicken.

Place the fire on high heat and add a good splash of red wine and reduce to 1/2.Season with salt and pepper , add a couple of springs of fresh rosemary about a cup of chicken broth and cover; simmer for about 25 min. You may need to add a little more chicken broth if it gets to dry. Always taste for seasonings during cooking time. 

Serve with rice or potato any style .