Braised Chicken and Sausages with Tomatoes
48
Ingredients
| 1 ¾ | pounds |
hot italian sausages
or sweet |
|
| 3 | medium |
onions
thinly |
|
| 3 | medium |
sweet red bell peppers
or green, cut into strips |
|
| 3 | cloves |
garlic
minced |
|
| 3 | tablespoons |
olive oil
|
|
| 4 | pounds |
chicken breasts
skinless, boneless, cut into quarters |
|
| 1 | cup |
red wine
|
* |
| 1 | can |
tomatoes
28oz crushed |
* |
| ¼ | cup |
parsley leaves
finely chopped |
|
| 2 | tablespoons |
basil
finely chopped |
|
| 2 | teaspoons |
oregano
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
olives
ripe, sliced |
* |
Directions
In 8-quart Dutch oven over medium heat, brown sausages.
Drain and cool sausages, reserving pan drippings.
Slice into 1- inch diagonal pieces; place in a large bowl.
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 for 5 minutes.
Add garlic; cook 1 minute. Remove to bowl with sausage.
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.
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 ⅔ of stew to 2 separate microwave-proof containers; cool, then freeze for later use.
Serve remaining stew.
Nutrition Facts
Serving Size 566g (20.0 oz)
