3 sm. chicken legs
2 sm. chicken thighs
6 sweet Italian sausages
1 lg. onion, sliced thin
Garlic, bay leaf
1 tsp. thyme
1/4 c. dry white wine
2 (1 lb. 4 oz.) cans white kidney beans
1 (16 oz.) stewed tomatoes
1 green pepper, sliced

Saute chicken and sausages over medium heat until well browned on all sides. Drain off fat. Add onion and garlic and saute 3 minutes. Add tomatoes, thyme and bay leaf. Cover and bring to a boil. Reduce heat to medium and cook 10 minutes.

Add green pepper, beans and wine. Cook covered until chicken and green pepper are tender, about 10 minutes. Serve with salad and crusty bread.