2 1/2 lbs. chicken, cut up
1/2 tsp. salt
1/8 tsp. pepper
1 T. salad oil
6 links Usinger’s Fresh Italian Sausage
1 can (28 oz.) whole tomatoes, drained (save 1/2 C. liquid)
1/2 C. dry red wine
1 C. sliced onions
2 medium green peppers, sliced
Pinch of sugar
1-1/2 C. fresh sliced mushrooms
1/3 C. flour dissolved in 3 T. water
1 tsp. basil
1/2 tsp. Fines Herbes
1/2 tsp. Italian Seasoning
1/2 tsp. oregano
Sprinkle chicken with salt and pepper. Heat oil in large heavy Dutch Oven. Cook chicken until lightly browned. Set aside. Prick sausage and brown. Remove and pour off drippings. Add tomatoes with 1/2 C. reserved liquid, wine, onions, green peppers, basil, sugar, Fines Herbes, Italian Seasoning, and oregano. Simmer two minutes, scraping brown particles from skillet. Add mushrooms and stir well.
Add chicken and sausage. Reduce heat. Cover and simmer 45 minutes until tender. Push chicken and sausage aside; skim off fat.
Mix flour and water until smooth. Stir in 1/4 C. pan juices. Add to pan and cook until sauce bubbles and thickens slightly, about 10 minutes. Stir until meat is well coated.