By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 1.5 lb
- italian sausage, sweet
- 3 lb
- chicken pieces with skin and bones removed
- salt and pepper to taste
- 3 Tbsp
- olive oil
- 1 c
- chopped celery
- 1 c
- chopped onion
- 1/2 lb
- mushrooms, sliced
- anchovy filets
- 1/2 c
- black olives, sliced
- 1 Tbsp
- capers, drained
- 1/2 c
- white wine
- 1/4 c
- tomato sauce
1Cut sausage into 2 1/2 inch long pieces.
2Cook in a heavy skillet, turning until browned on all sides; remove to dutch oven.
3Sprinkle chicken with salt and pepper.
4Wipe skillet, heat oil and brown chicken on both sides.
5Add to sausage.
6In saucepan add celery and enough water to cover.
7Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender.
8Drain, reserving cooking liquid.
9Add onions and mushrooms to the oil remaining in the chicken skillet.
10Cook, stirring until wilted, add the anchovies, olives and capers.
11Add drained celery.
12Stir to combine.
13Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in dutch oven.
14Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender.
15If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.