Yield: 8 Servings
|1 pounds||Italian sausage 1" pieces|
|2||Green peppers cut in strips|
|1||Clove garlic, minced|
|1||28 oz can tomatoes|
|½ pounds||Mushrooms, quartered|
|2 cups||Uncooked rice|
|1||Large onion sliced|
|½ cup||Red wine|
|¾ cup||Chicken broth|
|1 teaspoon||Basil, crushed|
Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes.
Remove and set aside. Add sausages to skillet and brown. Remove and set aside.
Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender.
Remove and discard fat.
This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup