Parboiling the potatoes cuts the cooking time of this flavorful dish. The recipe makes a delicious dinner, but it’s also great for a picnic since you can enjoy it at room temperature—for safety, remember to consume hot or cold foods within an hour of taking them off the stove or out of the fridge. Note: If you can only find chicken sausage links, simply squeeze them out of their casings and into the hot pan.
Ingredients
- 1 pound fingerling or new red potatoes
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound chicken sausage
- 1 teaspoon fennel seeds
- 1/4 teaspoon peperoncino (Italian red pepper flakes)
- 1 cup homemade or low-sodium store-bought chicken stock
- 1 cup freshly shelled green peas
- 1 cup freshly grated Parmigiano-Reggiano, divided use
- Freshly ground black pepper to taste
Directions
Step 1
Parboil the potatoes in salted water for 10 minutes; drain. When cool enough to handle, cut them in half.
Step 2
Heat a large flat-bottom wok over medium heat. When hot, add the olive oil and the chicken sausage, breaking it up with a wooden spoon and stirring until the meat is opaque and cooked through. Add the fennel seeds, peperoncino, and potatoes and sauté with the chicken until the potatoes crisp.
Step 3
Add the stock and use the spoon to release any bits of fond on the bottom of the pan. Raise the heat and cook down the stock until reduced by half. Add the peas and half the Parmigiano-Reggiano, stirring constantly (the sauce will thicken as the cheese melts).
Step 4
Off the heat, add black pepper to taste. Top each portion with more Parmigiano-Reggiano and a drizzle of olive oil.
Yields 4 servings