| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Magazine, Soups/stews, Meats, Poultry |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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