Yield: 8 Servings
|1½ pounds||Italian sausage, sweet|
|3 pounds||Chicken thigh & breast; boned & skinned, or cut up chicken|
|Salt & pepper; to taste|
|3 tablespoons||Olive oil|
|1 cup||Celery; chopped|
|1 cup||Onions; chopped|
|½ pounds||Mushrooms; sliced|
|8||Anchovy fillets, flat|
|½ cup||Black olives; sliced|
|½ cup||White wine|
|¼ cup||Tomato sauce|
|per Sweetpuss0@aol.com (Sweetpuss)|
Cut sausage into 2½ inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid.
Add onions and mushrooms to the oil remaining in the chicken skillet.
Cook, stirring until wilted. add the anchovies, olives and capers.
Add drained celery. Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.