Braised Chicken And Sausages W/ Tomatoes Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Sweet or hot Italian sausage,
1 cup: Red wine,
3 medium: Onions, thinly sliced
1 can: Tomatoes, 28oz crushed
3 medium: Red or green bell peppers,
1/4 cup: Parsley, finely chopped
. cut into strips,
2 tbsp: Basil, finely chopped
3 centiliter: Garlic, minced
2 tsp: Oregano, finely chopped
3 tbsp: Olive oil,
1/2 tsp: Salt,
4 lbs: Chicken breasts, skinless,
1/2 tsp: Black pepper,
. boneless, cut into
1 cup: Ripe olives, sliced
. quarters,
Directions:
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.)
Makes 3 meals for family of 4.
Per serving, without olives: 447 cal, 47g protein, 23g fat, 9g
carbohydrate, 139mg cholesterol, 838mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95
Source from luhu.jp
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.)
Makes 3 meals for family of 4.
Per serving, without olives: 447 cal, 47g protein, 23g fat, 9g
carbohydrate, 139mg cholesterol, 838mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95
Source from luhu.jp