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ITALIAN SAUSAGE AND CHICKEN RAGOUT 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 pieces 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 flat-leaf 2 Tbsp. tomato paste 1 tsp. minced fresh garlic 1 tsp. dried oregano leaves, crumbled 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |