Chicken Bianco
Total Time
Prep: 10 min. Cook: 180 min.
Makes
10 servings
Ingredients
8 cloves garlic minced
2 large yellow onions chopped
3-6 TBS olive oil
1 lbs. brown mushrooms sliced
8-10 Italian sausage links
10 chicken drumsticks
3 cups chicken stock
1 cup white wine
2 TBS flour
1/2 tsp white pepper
1/4 cup water
Directions
In a large dutch oven, deep skillet or I use my largest enameled cast iron casserole, cook garlic and onion in 2 TBS olive oil until semi-transparent.Remove to plate and hold. Add mushroom and 1 TBS oil, cook until dry, remove to plate with onions.Throughly brown sausage cooking half way adding extra oil if needed, remove to seperate plate, cover to keep warm.Into oil left from sausage, brown ckicken legs, using extra oil as needed, remove, drain off fat.Deglaze pan using 1 cup chicken stock, add sausage,chicken, mushroom with onions and garlic. Add remaining liquids, bring to simmer, cook on low for about 45 minutes to 1 hour until sausage is done and chicken is tender.
In small bowl whisk together flour and pepper to sift, add water 1 TBS at a time to form a smooth paste.Add paste to simmering pot stirring gently until thickened slightly.
Serve 1 leg and 1 whole or half sausage over pasta with lots of the gravy and a vegetable side dish.
