Yep, I have a recipe. I love it too. Let me make dinner and I'll post it. It is messy to make and absolutely delicious to make. We had it in Miami and loved it. Don't get down there often so I make my own. Please, patience. I'll post it.

Without seeing Beachlily's recipe, it sounds like a Giambota I make. Now keep in mind that every one has a differant version, but mne is very easy.

Cut up chicken, your favorite Italian sausage peices ( I am partial to Bari), potato chunks, quartered onions, EVOO, minced garlic, oregano and pour balsamic over the whole mess. Toss to coat it and place it in a roasting pan. Cover and bake about 45 minutes. Remove the cover and bake for about 15 more minutes and serve.

OK. I'll give you the recipe from our newspaper then I'll give you the changes I made to make it as we had it in South Florida. Anyway you cut it, messy and delicious!

The newspaper had this:

Pollo alla Scarpariello

3 Tbsp. olive oil
1 chicken (I use breast only)
1/2 lb. Italian-style sausage
2 cloves garlic
1/2-1 cup dry white wine
Lemon
To this I added:
6 Italian marinated olives, sliced
1 to 2 large cubed potatoes, to be fried with onions and garlic
1/2 medium onion sliced
8 small pepperoncini peppers and juice to taste
1/2 green and 1/2 red peppers, sliced

Directions:
In large skillet over medium high heat, heat oil. Add chicken (cut into small serving pieces)and brown evenly on all sides. Add sausage (cut into bite-sized pieces)and brown evenly. Drain off excess fat and remove from pan. Add potato cubes, sliced onion, olives, green/red peppers, sliced garlic and fry until tender. Add wine, pepperonicini peppers(cut into chunks)(with some of their liquid). Season with salt and freshly ground pepper to taste. Cover and continue cooking, about 10 minutes. Add back chicken and sausage. Uncover and continue cooking until liquid is reduced. Remove garlic and discard. Garnish with sliced lemon and serve. Makes 4 servings.

As promised, it's a bunch of work and messy, but oh so good. I'm going to have to make it again--it's delicious!

Yes, I have made it and it is very good. I don't remember what recipe I used. This looks like an very good one from the New York Times.

Chicken Scarpariello
Adapted from ''Rao's Cookbook''

Ingredients
1 1/2 cups vegetable oil
2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces
4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, seeded and cut into thin rounds
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
6 to 8 hot vinegared cherry peppers, left whole
2 to 3 small potatoes, peeled, boiled and sliced (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup red wine vinegar
1 tablespoon dried oregano leaves
Salt and pepper to taste

Preparation
1. Heat the oil in a dutch oven over medium-high heat. In batches, brown the chicken, about 5 minutes on each side. Remove the chicken and drain on paper towels. Add the sausage and sautéuntil brown. Remove with a slotted spoon and drain. In the same pan, sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes. Remove and drain.
2. Pour oil from pan. Return the sausage, chicken and vegetables to pan. Add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano, salt and pepper. Cover and simmer until chicken is cooked through, about 10 minutes. Uncover and continue cooking until the sauce has reduced slightly, about 10 minutes.

YIELD 6 servings
NOTEThis is even better if prepared a day ahead. Prepare until the chicken has cooked through, then let cool and refrigerate. Reheat, covered, until heated through. Uncover and continue simmering until sauce is reduced slightly.

Beverly, next time I make it, I'll use the recipe you posted. Sounds good. I don't think this is an Italian recipe--I think it's a New York one. Very tasty!