Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/stews Meats
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 lb Sweet or hot Italian sausage
3 md Onions -- thinly sliced
3 md Red or green bell peppers
. cut into strips
3 cl Garlic -- minced
3 tb Olive oil
4 lb Chicken breasts -- skinless,
. boneless, cut into
. quarters
1 c Red wine
1 cn Tomatoes -- 28oz crushed
1/4 c Parsley -- finely chopped
2 tb Basil -- finely chopped
2 ts Oregano -- finely chopped
1/2 ts Salt
1/2 ts Black pepper
1 c 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.)
