4 lbs. boneless chicken breast, cut into 2 inch pieces
2-3 lbs. Italian sausage
1 lg. onion, chopped
3-4 lg. peppers, your choice
Olive oil
1 tbsp. dried parsley
1 tsp. dried sweet basil
2 tbsp. cornstarch
1 1/2 c. water
2 beef bouillon cubes
1 c. white wine

(I usually use red and green frying), cut into pieces, 1/2 by 2-3 inches.

First, boil the sausage, pricking the casing in several places, to cook off some of the fat. Drain, cool, and cut on the diagonal into 2 inch pieces.

In a large skillet, brown the chicken pieces in a little olive oil. Transfer to a large (preferably Visions or Corning) pot.

Brown the sausage pieces in the same skillet, and transfer to the pot. Drain any excess oil, or add a little more olive oil, if needed, and saute the onion and peppers. Add them to the pot.

In a small bowl, add 1 cup cold water to the cornstarch, stir to dissolve. Add 1/2 cup water to the skillet, then the bouillon cubes and the cornstarch mixture. Bring to a boil to thicken the mixture, stirring often to get the brown crusties up. Add parsley, basil, and white wine, and simmer until bouillon is dissolved. Pour over the meat mixture and simmer the whole think for about 45 minutes.

Can be served immediately or cooled and stored in the refrigerator or freezer for reheating later. This recipe is very flexible; you can easily double for a large crowd, or add or subtract to taste.