Fiesta Chicken & Sausage Stew

• 4 lbs chicken pieces
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb Italian sausage (i use hot ones)
• 1/4 teaspoon cayenne pepper
• 4 carrots, chopped
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon mustard
• 2 tablespoons olive oil
• 1 head garlic, in whole cloves
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 small zucchini, chopped

1. Combine oregano, marjoram, mustard, salt, pepper & cayenne. Rub over chicken. Cover and refridgerate for 1 hours
2. In large skillet, heat 1 Tbls of oil and brown the sausages, remove to a plate, add the other 1 Tlbs of oil and brown chicken, put into large casserole.
3. Drain fat, cook garlic and carrots stirring for 7-9 mins, add peppers and cook for another 2 minutes
4. Arrange veggies and sausage over the chicken.
5. Add tomatoes to skillet and bring to a boil scraping up the bottom of pan pour over chicken, veggies and sausage.
6. Bake uncovered for 30 mins at 400, basting often. Add zucchini, cover and bake, basting often for 15 - 30 mins or until chicken juice runs clear.

chicken, salt, pepper, italian sausage, cayenne pepper, carrots, tomatoes, oregano, marjoram, mustard, olive oil, garlic, red pepper, yellow pepper, zucchini

Taken from www.food.com/recipe/fiesta-chicken-sausage-stew-124698 (may not work)