Chicken & Sausage Susquehanna on Brown Rice

echo echo's Note:

This is a recipe of the writer John Gardner which I read about in a magazine or newspaper years ago. The servings are quite hearty. The original used 12-15 chicken thighs, but I have on occasion substituted 6 large chicken legs (thigh and drumstick combined). He didn't give amounts for the herbs, butter and oil, so I've guessed. Cooking time is an estimate.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 12 skinless chicken thighs
• 1 teaspoon salt , to taste
• ½ teaspoon pepper , to taste
• ½ teaspoon basil
• 1 teaspoon parsley
• 2 lbs hot Italian sausage
• 1 teaspoon butter
• 1 teaspoon oil
• 2 cloves minced garlic
• 1 onion , chopped
• 1 lb mushroom , sliced large
• 2 -3 green peppers , cut in large squares
• 3 -4 tomatoes , cut in large chunks (may use canned)
• 6 ounces tomato paste
• 8 ounces tomato sauce
• 1 ½ cups dry white wine
• 2 tablespoons honey
• ½ teaspoon oregano
• 1 dash hot pepper sauce
• ¼ cup parmesan cheese , grated
• 2 cups brown rice
• 4 cups boiling water
• 1 small onion , chopped
• 1 dash hot pepper sauce

Directions:

1. Sprinkle both sides of chicken with salt, pepper, basil and parsley.
2. Bake chicken 50 minutes at 450°.
3. In a skillet cook the sausage in butter at low to medium heat until well cooked and brown.
4. Put the oil in a Dutch oven, add the garlic through the tomatoes and cook at medium heat until the vegetables are no longer raw but still crisp.
5. Add the tomato paste through the hot pepper sauce.
6. Stir in the chicken and sausage.
7. Blend in the parmesan cheese.
8. Cook 10 minutes more.
9. Serve over brown rice steamed in water with onion and hot pepper sauce.