Chicken and sausage with rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken legs | |
| ⅛ | teaspoon | Pepper |
| 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 |
| 1 | Bay leaf | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 2 | cups | Uncooked rice |
| 1 | Large onion sliced | |
| ½ | cup | Red wine |
| ¾ | cup | Chicken broth |
| 1 | teaspoon | Basil, crushed |
| ¼ | teaspoon | Sugar |
Directions
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