Italian-Style Chicken

• 4 sweet or hot Italian sausages
• 2 tablespoons olive oil
• 6 leg-thigh pieces of chicken, skinned and cut apart
• 1 onion, chopped
• 12 ounces fresh mushrooms, sliced
• 1 cup dry white wine
• 1/2 cup chicken stock
• 1/4 teaspoon crushed red pepper, or to taste
• Salt to taste

1. Prick sausages and brown them in the olive oil in a large skillet.
2. Add the chicken pieces and saute them until lightly browned.
3. Add the onion and mushrooms and saute 10 minutes, stirring often.
4. Drain off surplus fat.
5. Add all remaining ingredients, cover and simmer 15 minutes.
6. Uncover and cook 5 to 10 minutes, or until the sauce is reduced by half.
7. Serve with pasta.

sweet, olive oil, thigh, onion, mushrooms, white wine, chicken stock, red pepper, salt

Taken from cooking.nytimes.com/recipes/3315 (may not work)