Chicken/Sausage Red Wine Stew

• 2 boneless chicken thighs
• 1 sweet italian sausage
• 1/2 cup diced red onion
• 1/2 red papper, diced
• 6 to 7 mushrooms sliced
• 3 sprigs fresh rosemary, crushed
• 1/2 tsp fennel seed, crushed
• 1/2 cup red wine
• 1/4 cup water
• 1 tbs flour
• salt and pepper to taste
• 1/2 cup brown rice
• 1 cup water
• 1/2 tsp dried tarragon

1. pre heat oven to 350
2. use an oven proof pan with cover
3. saute vegtables, set aside
4. brown sausage, set asude & cool, slice 1/4 inch thick
5. brown chicken, set aside
6. deglaze pan with wine
7. add flour to water and stir to incorperate
8. add to pan with seasonings and stir
9. place chicken and sausage in pan
10. surround with vegtables
11. over mecium heat bring to simmer
12. cover and place in oven
13. bake 1 hour
14. steam rice in water with tarragon, 40 to 45 minutes
15. serve meal over brown rice

chicken thighs, sweet italian sausage, red onion, red papper, mushrooms, rosemary, fennel, red wine, water, flour, salt, brown rice, water, tarragon

Taken from www.epicurious.com/recipes/member/views/chicken-sausage-red-wine-stew-52502811 (may not work)