| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meats, Poultry, Rice |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken legs |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Italian sausage 1" pieces |
| 2 |
|
Green peppers cut in strips |
| 1 |
|
Clove garlic, minced |
| 1 |
|
28 oz can tomatoes |
| 1/2 |
lb |
Mushrooms, quartered |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 2 |
c |
Uncooked rice |
| 1 |
|
Large onion sliced |
| 1/2 |
c |
Red wine |
| 3/4 |
c |
Chicken broth |
| 1 |
ts |
Basil, crushed |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Season chicken with salt and pepper. In a large skillet heat oil. Add
chicken and cook, turning, until browned, about 5 minutes. Remove and set
aside. Add sausages to skillet and brown. Remove and set aside.
Add rice, green pepper, onion and garlic to skillet; cook, stirring
until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2
minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
Return chicken and sausages to the skillet. Reduce heat; cover and simmer
35 - 40 minutes until chicken is tender. Remove and discard fat.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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