November 4, 2012

Chicken and Sausages

Posted in Chicken, Pasta at 8:37 pm by Sheila OConnell

The amounts of the ingredients can be adjusted to your taste and the number of servings.  Here is approximately what I would do for six servings:

6 or 8 hot Italian sausages, cut into pieces about 2 inches long
2 whole boneless chicken breasts, cut into pieces
olive oil
1 28 oz. can diced tomatoes
1/2 cup dry white wine
1 cup sliced onions
2 sliced green peppers
1 tsp basil
pinch sugar
1 1/2 cups sliced fresh mushrooms
1/3 cup flour

Fry sausages in a small amount of olive oil in Dutch oven until brown; remove from pan.
Fry chicken until lightly browned.  Pour off remaining oil.
Add tomatoes with juice, wine, onions, green pepper, basil and sugar and start to simmer, scraping drippings from bottom.
Add meat and mushrooms.
Cover and simmer about 35 minutes, or until chicken is tender.
Make a paste of flour and water, and add some pan juices.  Add mixture to pot and cook until thickened, about 5 minutes.
Serve over pasta.


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