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Braised Chicken Sausages W Tomatoes


1 3/4 lb sweet or hot italian sausage
3 medium onions, thinly sliced
3 medium red or green bell peppers
1 . cut into strips
3 cl garlic, minced
3 tbsp olive oil
4 lb chicken breasts, skinless,
1 . boneless, cut into
1 . quarters
1 cup red wine
1 can tomatoes, 28oz crushed
1/4 cup parsley, finely chopped
2 tbsp basil, finely chopped
2 tsp oregano, finely chopped
1/2 tsp salt
1/2 tsp black pepper
1 cup ripe olives, sliced

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.)


Servings: 12



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