Chicken And Sausage Puttanesca
|Olive oil||2 Tablespoon|
|Italian sausage||1 1⁄2 Pound, sliced (Hot Or Cold)|
|Garlic||12 Clove (60 gm), halved|
|Onion||1 , thinly sliced|
|Sweet peppers||2 , thinly sliced (Yellow Ones)|
|Canned italian plum tomatoes||28 Ounce (1 Can, 796 Ml)|
|Anchovy paste||1 Tablespoon|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Capers||1⁄3 Cup (5.33 tbs), drained|
|Chopped drained oil packed sun dried tomatoes||3 Tablespoon|
|Mixed italian herbs||1 Tablespoon (Combination Of Oregano, Rosemary, Basil)|
|Hot pepper flakes||1 Pinch|
Cut chicken legs into drumsticks and thighs.
Sprinkle with salt and pepper.
In large skillet, heat oil over medium high heat, brown sausage well, about 10 minutes.
With slotted spoon, remove to drain on paper towels.
Pour off all but 2 tablespoons drippings from pan; add chicken and brown in batches.
Transfer to a large shallow casserole.
Pour off all but 2 tablespoons drippings from pan; cook garlic and onion for 5 minutes.
Add yellow peppers; cook for 2 minutes.
Arrange vegetables and sausage around chicken.
Add tomatoes to skillet; bring to a boil, scraping up any browned bits from bottom of pan.
Stir in anchovy paste.
Add olives, parsley, capers, sun-dried tomatoes, herbs and hot pepper flakes; pour over chicken mixture.
Bake in a 400Â°F (200Â°C) oven, covered and basting often with the pan juices, for 45 to 50 minutes or until the juices run clear when the chicken is pierced.
Casserole can be cooled, covered and refrigerated for up to 2 days.
Reheat in 350Â°F (180Â°C) oven for 30 to 40 minutes.