4 sweet Italian sausages
2 tbsp. olive oil
6 chicken thighs, skinned
6 chicken legs, skinned
1 onion, chopped
1 1/2 c. fresh mushrooms, sliced
1 c. dry white wine (wine coolers work o.k.)
1/2 c. chicken broth (or bouillon)
1/4 tsp. crushed red pepper
Salt to taste

Prick sausages and brown in oil in a large deep skillet. Add chicken pieces and saute until lightly brown. Add onion and mushrooms and saute for 10 minutes, stirring often.

Drain off fat. Add remaining ingredients and simmer for 15 minutes with lid on. Uncover and cook for 5-10 minutes or until sauce is reduced by half. Serve with pasta. Serves 6.

Note: If using canned mushrooms, add at the last 5-10 minutes or they will become gummy.