Chicken And Sausage Pizzaiola
|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|
|Ground black pepper||1⁄8 Teaspoon|
|Roasted peppers||7 Ounce (1 Jar, Progresso)|
With fork tines pierce sausages in several places.
In a large skillet heat olive oil until hot.
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.