Veal sausage with chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken Breasts, boneless, skinless | |
| 3 | tablespoons | Olive Oil |
| 8 | Cloves Garlic | |
| 2 | pounds | Veal Sausage, cut into 2 inch pieces |
| 1 | Jar 12 Oz. Sweet Red or Green Pepper Slices | |
| 1 | Jar 7 Oz. Artichoke Hearts in brine | |
| 1 | Jar 3 Oz. Capers | |
| Freshly Ground Black Pepper | ||
Directions
Preheat oven to 350 degrees. Cut chicken into 1 inch strips. In a large skillet heat olive oil over medium heat. Add garlic, chicken and sausage pieces, and saute' until chicken is white. Be careful not to let the garlic burn.
Drain and discard the liquid from the peppers, artichokes, and capers.
Quarter artichoke hearts, combine with peppers and add to the chicken mixture. Add pepper and toss to combine. Transfer to a large baking dish. Bake for 30 minutes; add capers 10 minutes before serving.
Defatted chicken stock or water may be added during baking if more liquid is desired.
Serves 6
SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92