Chicken with Sausage, Prunes, and Apples

Name: Chicken with Sausage, Prunes, and Apples
Yield: 4 portions
Ingredients: 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 cup pitted prunes, halved; 10 cloves garlic, halved lengthwise; 1½ tablespoons Dijon mustard; 2 large Granny Smith apples, cored, peeled, and cut into 1-inch cubes; 1 bay leaf; 1½ teaspoons dried thyme; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 7½ tablespoons red wine vinegar; ¾ cup Berta’s Chicken Stock or canned broth; ¾ cup Berta’s Chicken Stock or canned broth; ¾ cup dry white wine; 1 chicken (2¼ pounds), well rinsed, patted dry, and cut into 8 pieces; 1 chicken (2¼ pounds), well rinsed, patted dry, and cut into 8 pieces; 1 pound sweet Italian sausage, cut into ½-inch-thick slices; ¼ cup olive oil

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Chicken and sausages: We combine these luscious morsels with wine, prunes, garlic, and crisp tart apples. Begin the meal with Zucchini Watercress Soup.

Ingredients

¼ cup olive oil
1 pound sweet Italian sausage, cut into ½-inch-thick slices
1

Main course

Method

Preheat the oven to 350°F.
Heat the oil in a flameproof casserole or dutch oven, and brown the sausage in small batches over medium heat. Using a slotted spoon, remove the sausage and set aside.
Brown the chicken pieces in the casserole until