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CATEGORY CUISINE TAG YIELD
Meats Dutch Magazine, Meats, Poultry, Soups/stews 12 Servings

INGREDIENTS

1 3/4 lb Sweet or hot Italian sausage
3 Onions, thinly sliced
3 Red or green bell peppers
. cut into strips
3 Garlic, minced
3 T Olive oil
4 lb Chicken breasts, skinless
. boneless, cut into
. quarters
1 c Red wine
1 Tomatoes, 28oz crushed
1/4 c Parsley, finely chopped
2 T Basil, finely chopped
2 t Oregano, finely chopped
1/2 t Salt
1/2 t Black pepper
1 c Ripe olives, sliced

INSTRUCTIONS

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 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. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 412
Calories From Fat: 140
Total Fat: 15.6g
Cholesterol: 148.4mg
Sodium: 710.2mg
Potassium: 628mg
Carbohydrates: 6.2g
Fiber: 1.4g
Sugar: 1.6g
Protein: 58.4g


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