Recipe: Chicken and Sausage Marinara

I got a request last night to make something with chicken in a tomato base. So out of that request I created this recipe for chicken and sausage marinara. I went to the store and found some vegetables that looked good and that work well with tomato sauce, zucchini, eggplant and mushrooms. I had some red onions fresh from the garden and a beautiful leek to add to the pot. I also had a very nice Malbec (Bodega Belgrano 2008) that sounded like it would be good to drink and good in the sauce. It was!

As you can see I put a great deal of vegetables into the dish and I sauted them first to bring out the richest flavors.



1 Tble olive oil

2 Italian sausage links (pre cooked) sliced

1 zucchini sliced

1 small eggplant sliced

1 leek sliced

1 C mushrooms sliced

1 red onion

5 cloves of garlic minced

32 oz can no salt tomato sauce

12 oz low salt chicken broth

1 C red wine

1 lb of sauted chopped chicken thighs

saute the vegetables and sausage until the vegetables are browned. Remove excess oil and reserve for the chicken. add the tomato sauce and let simmer

in another pan (preferably a large stock pot) saute the chicken thighs in the oil from the vegetables. Add wine and broth and the tomato and vegetable mixture. Simmer for an additional hour and serve over pasta.

This is what the finished dish looked it.