Yield: 8 servings

8 Chicken legs
1/2 ts Salt
1/8 ts Pepper
2 tb Oil
1 lb Italian sausage 1″ pieces
2 c Uncooked rice
2 Green peppers cut in strips
1 Large onion sliced
1 Clove garlic, minced
1/2 c Red wine
1 28 oz can tomatoes
3/4 c Chicken broth
1/2 lb Mushrooms, quartered
1 ts Basil, crushed
1 Bay leaf
1/4 ts Sugar

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.



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