Chicken & Sausage in Tomato Sauce
1/4 cup of Olive Oil
2 1/2 pounds of sweet Italian Sausage Links
4 Chicken Legs
56 ounces of (2 cns) Tomatoes
Salt & Pepper to taste
1/2 cup of dry red wine
4 large cloves garlic, coarsely chopped
1 1/2 pounds of hot Italian Sausage links
4 Chicken Thighs
one 6 ounce can of tomato paste
1/2 tablespoon of dried basil
Chopped fresh parsley
Heat Oil in a large heavy skillet. Add the garlic and sauté until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 tablespoon of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will need it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. 8 Servings
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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Chicken Cookbooks
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