Categories: Meats, Poultry, Sausages, Rice/grains 
      Yield: 8 servings 
  
      8    Chicken legs                      1/2 ts Salt 
    1/8 ts Pepper                              2 tb Oil 
      1 lb Italian sausage 1" pieces           2 c  Uncooked rice 
      2    Green peppers cut in strips         1    Large onion sliced 
      1    Clove garlic, minced              1/2 c  Red wine 
      1    28 oz can tomatoes                3/4 c  Chicken broth 
    1/2 lb Mushrooms, quartered                1 ts Basil, crushed 
      1    Bay leaf                          1/4 ts Sugar 
  
      Season chicken with salt and pepper.  In a large skillet heat oil.  Add 
  chicken and cook, turning, until browned, about 5 minutes.  Remove and set 
  aside.  Add sausages to skillet and brown.  Remove and set aside. 
   
      Add rice, green pepper, onion and garlic to skillet; cook, stirring 
  until rice is lightly browned, about 5 minutes.  Stir in wine and simmer 2 
  minutes.  Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. 
  Return chicken and sausages to the skillet.  Reduce heat; cover and simmer 
  35 - 40 minutes until chicken is tender.  Remove and discard fat. 
   
  This is from one of my MIL's clippings from Women's Day.  Date unknown 
   
  Shared by Robert Rostrup