This was my first time ever making this kind of dish, and my fiancee and I loved it!! I closely followed the recipe except for these slight changes: I cut the recipe in half to yield 4 servings, except as others suggested, used the original 1/2 c. white wine and 1/2 c. chicken stock, which was the perfect amount of liquid. I used spicy italian chicken sausage instead of regular italian sausage for a lower-fat version. When sauteeing the potatoes in olive oil I lightly seasoned them with pepper, garlic powder, and seasoning salt. I sauteed the peppers and onions with 2 minced cloves of garlic. (I tend to cook with a lot of garlic, so this was to suit our taste). I baked the dish for 45 minutes (the potatoes were a bit too firm after only 25 minutes). The result was absolutely delicious!! I will definitely be making this many, many more times!!!
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This was my first time ever making this kind of dish, and my fiancee and I loved it!! I...