Chicken And Sausage Bake
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), cut into half|
|Broiler fryer||2 1⁄2 Pound, cut up (1 Whole)|
|Hot italian sausage||2 Pound (Links)|
|Dry white wine||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Frozen italian green beans||9 Ounce, thawed (1 Package)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Salt||1 1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Orzo||1 1⁄2 Cup (24 tbs)|
1. In 12-inch skillet over medium heat, in hot salad oil, cook garlic until golden; with slotted spoon, remove garlic from oil and discard.
2. In drippings remaining in skillet, over medium-high heat, cook chicken and sausages, a few pieces at a time, until browned on all sides. Remove meat to 3-quart shallow casserole. Add white wine, mushrooms, green beans, artichoke hearts, and salt. In cup, stir water and cornstarch until blended; stir into casserole. Cover casserole and bake in 375°F. oven 1 hour and 15 minutes, occasionally basting meat and vegetables with liquid in casserole, until meat is tender.
3. About 15 minutes before meat is done, prepare orzo as label directs. To serve, skim fat from liquid in casserole. Spoon orzo around meat mixture in casserole.