Spicy Chicken W/Sausage, Tomatoes And Olives

• 1 1/2 Tbs olive oil
• 1 lb. mild Italian sausage links (about 5)
• 8 chicken legs and thighs, skin removed (about 5 lbs.)
• 2 medium onions, chopped (1 3/4 cups)
• 3 large garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 3/4 cup red wine or lower-sodium chicken broth
• 1 (28-oz) can crushed tomatoes
• 1 tsp salt
• 1 cup pitted Kalamata olives

1. 1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until golden brown on all sides, turning occasionally. Place in slow cooker; top with chicken.
2. 2. Cook onions in the same skillet over medium heat 5 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Carefully pour into slow cooker.
3. 3. Cook, cover, on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives.
4. 4. Remove chicken; place in large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

olive oil, italian sausage, chicken, onions, garlic, red pepper, red wine, tomatoes, salt, olives

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-w-sausage-tomatoes-and-olives-51508611 (may not work)