Braised Chicken and Sausages with Tomatoes
Keys: Soups Stews Meats Poultry
Yield: 12 Servings
Ingredients:
1 3/4 lb Sweet or hot Italian sausage
3 med Onions, thinly sliced
3 med Red or green bell peppers,
. cut into strips
3 cl Garlic, minced
3 tbl Olive oil
4 lb Chicken breasts, skinless,
. boneless, cut into
. quarters
1 cup Red wine
1 can Tomatoes, 28oz crushed
1/4 cup Parsley, finely chopped
2 tbl Basil, finely chopped
2 tsp Oregano, finely chopped
1/2 tsp Salt
1/2 tsp Black pepper
1 cup Ripe olives, sliced
Method:
1. In 8-quart Dutch oven over medium heat, brown sausages on all sides.
Drain and cool sausages, reserving pan drippings. Slice into 1- inch
diagonal pieces; place in a large bowl
2. Drain all but 1 tablespoon of drippings from pan. To drippings, add
onion; cook over medium heat 5 minutes. Increase heat slightly. Add red
pepper: cook 5 minutes. Add garlic; cook 1 minute. Remove to bowl with
sausage.
3. Warm oil in same pan over medium-high heat. Add chicken in batches so
pan is not crowded. Cook 5 minutes per batch, or until browned on all
sides. Add to bowl with sausage.
4. Add wine to pan, stirring to scrape up brown bits. Add tomatoes,
parsley, basil, oregano, salt and black pepper. Cover; bring to a boil.
Stir in chicken and sausage mixture. Reduce heat and simmer, covered,
for 25 minutes, or until chicken is just cooked. Add olives (if desired)
during the last few minutes.
Dinner Plan: Remove 2/3 Of stew to 2 separate microwaveproof containers;
cool, then freeze for later use. Serve remaining stew. (Approximate
microwave times: Defrost 30 minutes: reheat 7 minutes, stirring once or
twice.)
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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