Chicken Acapulco

Directions

In Dutch oven, sauté chicken pieces in vegetable oil until browned, remove and set aside.

Pour off all but 2 tablespoons grease from pan.

Add onion, garlic, and peppercorns.

Remove sausage from casing, add to onion mixture and sauté for 5 to 7 minutes, drain off grease.

Add chicken broth and tomatoes, simmer, uncovered until sauce is reduced by a third.

Return chicken to mixture.

Cover and simmer 20 minutes. Add carrots and cook for 5 minutes.

Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender.

Garnish with orange slices to bring out the sweetness of the raisins.