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1 1/2 lb. chicken thighs,
skinned, boned and halved
or quartered
salt and pepper
2 Tbsp. vegetable or olive oil
1/2 lb. sweet or hot Italian
sausage, cut into 1-inch
1 large red and 1 large green
pepper, cut into 1/4-inch
wide strips
1 (28 oz.) can plum tomatoes,
drained and broken up
1/2 c. dry red wine
1/4 c. coarsely chopped
parsley, preferably
2 Tbsp. tomato paste
1 tsp. minced fresh garlic
1 tsp. dried oregano leaves,

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon
pepper. In a 9 to 10-inch heavy or nonstick skillet, heat oil
over high heat. Add chicken and sausage; cook 5 to 8 minutes,
stirring occasionally and removing meat as it is browned.
Remove and discard all but 1 tablespoon oil from skillet.
Reduce heat to moderately low, add peppers; cook about 2
minutes, stirring frequently. Add tomatoes, chicken, sausage,
wine, parsley, tomato paste, garlic, oregano, 1/2 teaspoon salt
and 1/8 teaspoon pepper; stir to mix. Cover and simmer 15
minutes, stirring once or twice. Meanwhile, heat oven to 350 degrees.
Transfer ragout to 1 1/2-quart casserole or baking dish. Cover
loosely with foil and bake 15 minutes. Uncover and bake 15
minutes longer. Makes 4 servings. Reheats well.

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