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Chicken And Sausage Pizzaiola

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Ingredients
  Sweet italian sausage links 12 Ounce
  Olive oil 1 Tablespoon (Progresso)
  Sliced onions 2 Cup (32 tbs), separated into rings
  Garlic cloves 2 Large, finely minced
  Chicken parts 3 Pound
  Canned crushed tomatoes 28 Ounce (1 Can, Progresso)
  Bay leaf 1 Large
  Basil leaves 1 1⁄2 Teaspoon
  Oregano leaves 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Roasted peppers 7 Ounce (1 Jar, Progresso)
Directions

With fork tines pierce sausages in several places.
In a large skillet heat olive oil until hot.
Add sausages.
Cook over low heat, turning frequently, until brown on all sides.
Remove sausages to a paper towel; reserve.
Pour off all but about 3 tablespoons fat from skillet.
(If necessary, add olive oil to make 3 tablespoons.) Add onions and garlic.
Saute until onions are light brown, stirring to loosen particles from the bottom of the skillet.
With a slotted spoon, remove onions.
Add chicken to the skillet, a few pieces at a time, until brown on all sides.
As chicken browns, remove to a plate and reserve.
Return chicken to skillet skin side up.
Arrange sausages and onions over and around chicken.
Pour tomatoes over all.
Add bay leaf, basil, oregano, salt and black pepper.
Simmer, covered, until chicken is cooked and tender, 35 to 40 minutes, basting occasionally.
Cut roasted peppers in strips; add to skillet.
Increase heat and cook, uncovered, until the sauce is slightly reduced.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Fried
Ingredient: 
Chicken

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