Chicken And Sausage Fricassee With Sage
|Italian sausage||1⁄2 Pound (Sweet / Hot)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Chicken||3 Pound, cut into serving pieces (1 Whole)|
|Black pepper||1⁄4 Teaspoon|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
|Dried sage||1 Teaspoon, crumbled|
1. Remove the sausage from the casing. In a heavy 12- or 14-inch skillet, brown the sausage over high heat—about 5 minutes. Remove with a slotted spoon and set aside. Discard the fat.
2. Reduce the heat to moderately high. In the same skillet, melt the butter, then add the oil and chicken. Sprinkle the chicken with the salt and pepper, and cook, uncovered, turning the pieces once or twice, until well browned— about 10 minutes.
3. Pour the wine over the chicken, and add the sausage and sage. Reduce the heat to low, cover, and cook until the chicken is done—about 25 minutes. Tilt the skillet, skim the fat from the pan juices, and serve the chicken immediately with the natural gravy.