Catalan Saute of Chicken With Sausage, Capers and Herbs

• 4 skinless chicken legs (excess fat removed)
• salt
• pepper
• 2 teaspoons olive oil
• 12 ounces chicken sausage, Sweet Italian, cut up in big chunks (usually it comes precooked and I use a very low-fat sausage.)
• 1 (14 1/2 ounce) can diced tomatoes with juice (orig recipe fresh chopped tomatoes)
• 2 garlic cloves, crushed
• 1 large shallot, minced
• 12 cup white wine
• 1 teaspoon dried rosemary (orig recipe called for sprig of fresh)
• 1 teaspoon dried thyme (orig recipe called for sprig of fresh)
• 12 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons capers, rinsed
• 1 teaspoon lemon zest, fresh
• 2 tablespoons fresh parsley, chopped for garnish

1. Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
2. Note: You can get away with very little browning of the meat since this will cook like a stew.
3. So do what you have time to do!
4. Brown chicken in oil in deep skillet.
5. Set aside in bowl.
6. Brown sausage in skillet.
7. Add to bowl.
8. Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
9. Cook until the juice reduces a bit.
10. Note: Again -- do what you have time to do.
11. It will be good no matter what!
12. I promise.
13. Add the chicken and sausage and simmer 20 minutes.
14. When the chicken is tender, move the chicken and sausage to your serving dish.
15. Mix the broth and cornstarch together and add to the sauce left in the pot.
16. Add the capers and zest.
17. Cook until thickened.
18. Pour sauce over meat.
19. Sprinkle with some pretty parsley.
20. Enjoy!
21. We serve ours with white rice and a green veggie.

chicken, salt, pepper, olive oil, chicken sausage, tomatoes, garlic, shallot, white wine, rosemary, thyme, chicken broth, cornstarch, capers, lemon zest, fresh parsley

Taken from www.food.com/recipe/catalan-saute-of-chicken-with-sausage-capers-and-herbs-256883 (may not work)