Prep 30 mins
Cook 30 mins
This is from Eating Well magazine. I have modified it to make it easier. It is great comfort food. The capers and wine make this elegant enough for company.
- 4 skinless chicken legs (excess fat removed)
- 2 teaspoons olive oil
- 12 ounces chicken sausage, Sweet Italian, cut up in big chunks (usually it comes precooked and I use a very low-fat sausage.)
- 1 (14 1/2 ounce) can diced tomatoes with juice (orig recipe fresh chopped tomatoes)
- 2 garlic cloves, crushed
- 1 large shallot, minced
- 1⁄2 cup white wine
- 1 teaspoon dried rosemary (orig recipe called for sprig of fresh)
- 1 teaspoon dried thyme (orig recipe called for sprig of fresh)
- 1⁄2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons capers, rinsed
- 1 teaspoon lemon zest, fresh
- 2 tablespoons fresh parsley, chopped for garnish
- Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
- Note: You can get away with very little browning of the meat since this will cook like a stew. So do what you have time to do!
- Brown chicken in oil in deep skillet.
- Set aside in bowl.
- Brown sausage in skillet.
- Add to bowl.
- Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
- Cook until the juice reduces a bit. Note: Again -- do what you have time to do. It will be good no matter what! I promise.
- Add the chicken and sausage and simmer 20 minutes.
- When the chicken is tender, move the chicken and sausage to your serving dish.
- Mix the broth and cornstarch together and add to the sauce left in the pot.
- Add the capers and zest.
- Cook until thickened.
- Pour sauce over meat.
- Sprinkle with some pretty parsley.
- Enjoy! We serve ours with white rice and a green veggie.