Chicken And Sausage

• 1 lb. sweet Italian sausage
• 3 Tbsp. flour
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. paprika
• 1 (3 lb.) chicken, cut up
• 1/4 c. oil
• 1 medium onion, sliced
• 1/2 lb. mushrooms, sliced
• 1 (16 oz.) can whole or crushed tomatoes with their juices
• 1/4 tsp. caraway seed
• 1 (10 oz.) pkg. frozen peas

1. Pierce sausage with a fork several times.
2. Place sausage in a small frying pan; cook over low heat for about 20 minutes to render fat.
3. Drain on paper towels.
4. Slice into 1-inch chunks. Place flour, pepper and paprika in a plastic bag.
5. Add chicken pieces, a few at a time; shake to coat.
6. Reserve flour mixture. In a Dutch oven, heat oil over medium heat.
7. Add chicken; cook until brown, 5 minutes a side.
8. Remove and drain on paper towels. Add onion and mushrooms; cook until tender.
9. Stir in the remaining seasoned flour.
10. Return chicken to the pan.
11. Add 1/2 cup water, the tomatoes with their juices and caraway seed.
12. Cover and simmer for 20 minutes.
13. Stir in sausage and peas to cook 10 minutes longer, or until heated through.
14. Serves 6.

sweet italian sausage, flour, freshly ground pepper, paprika, chicken, oil, onion, mushrooms, tomatoes, caraway seed, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007322 (may not work)