- 2 chickens, skinned, cleaved into “chunks”
- 8 sweet sausages, cut each into 1/3’s
- 8 cloves garlic, crushed with garlic press
- 2 medium or 1 large onion, cut into chunks
- 1 bottle white wine (can use cooking wine, but better with “real’)
- Flour
- Olive oil
- Fresh black pepper and salt to taste
Instead of regular flour coat chicken in a 2 to 1 mixture of Bob's Red Mill Organic Brown Rice Flour and corn starch.
Preparation
Rinse chicken and pat dry. Put flour, salt and pepper in heavy plastic zip bag and toss chicken pieces until lightly coated. Heat oil in a large pan that has a cover (I use the Calphalon One 7-qt Infused Anodized Sauteuse Pan with great results). Once oil is hot add chicken and start to brown. Add sausage pieces and continue to brown meat on all sides. After 10-15 minutes of browning, add onions and garlic, cook until onions are translucent. Add salt, pepper and entire bottle of wine, stir. Cover and simmer for 35-45 minutes or until thickest pieces of chicken are cooked and tender. Server with pasta or rice to soak up the delicious sauce, enjoy.
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