| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Chicken |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Italian sausage, sweet |
| 3 |
lb |
Chicken thigh & breast; boned & skinned, or cut up chicken |
|
|
Salt & pepper; to taste |
| 3 |
tb |
Olive oil |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Onions; chopped |
| 1/2 |
lb |
Mushrooms; sliced |
| 8 |
|
Anchovy fillets, flat |
| 1/2 |
c |
Black olives; sliced |
| 1 |
tb |
Capers |
| 1/2 |
c |
White wine |
| 1/4 |
c |
Tomato sauce |
|
|
per Sweetpuss0@aol.com (Sweetpuss) |
INSTRUCTIONS
Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning
until browned on all sides; remove to Dutch oven. Sprinkle chicken with
salt and pepper. Wipe skillet, heat oil and brown chicken on both sides.
Add to sausage. In saucepan add celery and enough water to cover. Bring to
a boil, then lower heat to simmer for about 5 minutes, until crisp tender.
Drain, reserving cooking liquid. Add onions and mushrooms to the oil
remaining in the chicken skillet. Cook, stirring until wilted. add the
anchovies, olives and capers. Add drained celery. Stir to combine. Add the
wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken
and sausage in Dutch oven. Add salt and pepper, cover and simmer 30
minutes, or until chicken is tender. If chicken begins to dry, add a little
of the celery liquid and a bit more tomato sauce.
A Message from our Provider:
“Jesus: Because with God only perfection will do”