 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This hearty chicken dish is sure to please. A friend gave me the recipe years ago, and I've since added a couple ingredients of my own. Ingredients:
1 can (28 ounces) crushed tomatoes |
1 can (14-1/2 ounces) italian diced tomatoes |
1 cup chicken broth |
1/4 cup red wine vinegar |
1 can (8 ounces) tomato sauce |
1 medium green pepper, julienned |
1 medium sweet red pepper, julienned |
1 medium onion, chopped |
6 garlic cloves, minced |
1 tablespoon brown sugar |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon pepper |
2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed |
1 pound johnsonville® mild italian sausage links links, sliced |
hot cooked spaghetti |
Directions:
1. In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
2. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti. Yield: 10 servings.
|
|