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Braised Chicken And Sausages With Tomatoes Recipe

1 3/4 lb Sweet or possibly warm Italian sausage
3 med Onions, thinly sliced
3 med Red or possibly green bell peppers, . cut into strips
3 cl Garlic, chopped
3 Tbsp. Extra virgin olive oil
4 lb Chicken breasts, skinless, . boneless, cut into . quarters
1 c. Red wine
1 can Tomatoes, 28oz crushed
1/4 c. Parsley, finely minced
2 Tbsp. Basil, finely minced
2 tsp Oregano, finely minced
1/2 tsp Salt
1/2 tsp Black pepper
1 c. Ripe olives, sliced


1. In 8-qt Dutch oven over medium heat, brown sausages on all sides. Drain and cold sausages, reserving pan drippings. Slice into 1- inch diagonal pcs; place in a large bowl 2. Drain all but 1 Tbsp. of drippings from pan. To drippings, add in onion; cook over medium heat 5 min. Increase heat slightly. Add in red pepper: cook 5 min. Add in garlic; cook 1 minute. Remove to bowl with sausage. 3. Hot oil in same pan over medium-high heat. Add in chicken in batches so pan is not crowded. Cook 5 min per batch, or possibly till browned on all sides. Add in to bowl with sausage. 4. Add in wine to pan, stirring to scrape up brown bits. Add in tomatoes, parsley, basil, oregano, salt and black pepper. Cover; bring to a boil. Stir in chicken and sausage mix. Reduce heat and simmer, covered, for 25 min, or possibly till chicken is just cooked. Add in olives (if you like) during the last few min. Dinner Plan: Remove 2/3 Of stew to 2 separate microwaveproof containers; cold, then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 30 min: reheat 7 min, stirring once or possibly twice.)

Source: cookeatshare.com