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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.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
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