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
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.)
Servings: 12 servings
Braised Chicken & Sausages W/ Tomatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Meat; Poultry; Sausage
The History of Recipes
Historians have traced the existance of recipes back into the distant past, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, these, old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
During Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of a good variety of herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. Over the following few hundred years, the powerful families of Wesstern Europe strove to serve up the best banquets, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe publications were greatly in demand due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Braised Chicken & Sausages W_ Tomatoes recipe.
