Friday, June 29, 2012

Chicken and sausage with olive and anchovy sauce

1 1/2 lbs sweet or hot Italian sausage
3 lbs chicken, diced
3 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1/2 lb mushrooms, sliced
8 flat anchovy fillets
1/2 cup black olives
1 tablespoon drained capers
1/4 cup dry white wine
1/4 cup tomato sauce

Chop sausage and brown; drain. Brown chicken with olive oil. Add to sausage. Boil and simmer celery in water and salt for 5 minutes; remove celery and reserve liquid. To the fat in skillet (from browning sausage and chicken), add onion and mushroom. Add the rest, and simmer for 10 minutes. Add the chicken and sausage back in, cover and simmer 30 minutes. Use celery liquid if it starts to dry out.

1 comment:

  1. Do you get anchovies from the meat department and is it expensive? It may seem like a silly question but I've honestly never eaten them, lol! My boyfriend LOVES the canned ones but can't eat them because of the sodium so I would love to make this for him as a special treat!