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Chicken Italian

Chicken Italian
This hearty chicken dish is sure to please. A friend gave me the recipe years ago, and I've since added a couple ingredients of my own.
10 ServingsPrep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
  • 1 pound Johnsonville® Mild Italian Sausage links, sliced
  • Hot cooked spaghetti

Directions

  • In a large roasting pan, combine the first 13 ingredients. Place the
  • chicken and sausage over tomato mixture.
  • Bake, uncovered, at 350° for 1-1/4 hours or until chicken is
  • tender and juices run clear, basting occasionally with sauce. Serve
  • with spaghetti. Yield: 10 servings.
© Taste of Home 2013

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Chicken Italian (continued)

Nutrition Facts: 1 serving (1 each) equals 296 calories, 15 g fat (4 g saturated fat), 71 mg cholesterol, 995 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013