INGREDIENTS

INSTRUCTIONS

Heat Oil in a large heavy skillet.  Add the garlic and saute 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 T 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 nedd 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.
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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