CHICKEN THIGHS WITH SAUSAGE, PEPPERS AND MUSHROOMS

SERVES 4 to 6

This is very good and easy to prepare.

INGREDIENTS

3 tablespoons olive oil

6 chicken thighs

Salt and pepper to taste

4 Italian sausage links, mild or hot, cut into 2-inch pieces

1 large green pepper, coarsely chopped

1 large red pepper, coarsely chopped

4 large cloves garlic, chopped

4 tablespoons tomato paste

1 cup dry red wine

4 ounces fresh cremini or button mushrooms, halved

1 teaspoon fennel seed, crushed slightly

1/2 teaspoon dried thyme leaves

Heat a large skillet or sauté pan over medium-high heat. Add the olive oil. Season the chicken with salt and pepper. Add the chicken and sausage pieces to the skillet, in batches if needed, and cook until browned on all sides, about 4 minutes per side. Remove from pan. Drain excess grease from the pan before proceeding.

Return pan to medium-high heat. Add the green and red peppers; sauté until slightly softened, about 2 minutes. Add the garlic and sauté one more minute. Add the tomato paste and stir well for about 1 minute. Then add the wine and reduce another minute, stirring well to scrape up any browned bits from the bottom of the pan. Return the chicken and sausage with any accumulated juices to the pan. Add the mushrooms, fennel, thyme and additional salt and pepper. Stir well to combine. Reduce heat to medium-low. Cover and cook until the chicken is done, about 45 minutes. Remove the lid and reduce the juices for about 5 minutes. Serve immediately, using the juices to top rice, pasta or potatoes.

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