It may seem like a strange combination, but this is so good! The chicken, sausage, and olives are further enhanced with garlic, bell peppers, onion, mushrooms and the faint licorice flavor of tarragon. Serve over rice for a hearty and tasty meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 4 Italian sausages with fennel (sweet or hot)
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 6 boneless chicken breast halves
- Salt to taste
- 1/2 cup dry white wine
- 1 green pepper (sweet capsicum), sliced in strips
- 1 red pepper (sweet capsicum), sliced in strips
- 1 cup sliced fresh mushrooms
- 1 sweet onion, coarsely chopped
- 1/4 cup chopped fresh oregano (or 1-1/2 tablespoons dried)
- 2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
- Freshly ground black pepper to taste
- 1/2 cup chopped black olives
- Hot cooked rice
Preparation:
Brown Italian sausages in heavy skillet. Remove and cut in bite-size pieces. Add olive oil to skillet and saute garlic about 2 minutes, being careful not to burn it. Sprinkle salt on chicken. Brown chicken in garlic oil about 5 minutes on each side. Remove and keep warm.Add white wine to skillet and scrape up all clinging bits in pan. Heat about 2 minutes. Add chicken, Italian sausages, sweet peppers (both colors), mushrooms and sweet onion. Stir in oregano, tarragon, freshly ground black pepper and olives. Cover and simmer 20 to 30 minutes or until chicken is tender. Taste and adjust seasonings. Serve over hot cooked rice.
Yield: 6 to 8 servings
