Recipe ~Chicken Marengo

This is a dump recipe. After browning the meat, dump everything in and cook. Can add and subtract things easily. Good for cold weather to leave on stove top and dip into when hungry. Enjoy!

CHICKEN MARENGO

(A very forgiving recipe to change ingredients to taste.)

1 lb sweet Italian sausage
1 lb hot Italian sausage
2 Tbsp butter
2 Tbsp salad oil
2 chickens cut into pieces (Use boneless chicken breasts or chicken pieces as desired)
2 cans (1lb 12oz) tomato puree or crushed tomatoes (which consistency you like best)
1 small can tomato paste
1 6oz can of sliced mushroom with the liquid
1 8oz can of pitted ripe sliced olives with the liquid
1/3 cup sweet pepper flakes
1 Tbsp parsley flakes
1 Tbsp celery flakes
1 Tbsp Italian seasonings
2 Tbsp minced onion
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 bay leaf

Prick sausages and place in large Dutch oven or stock pot to brown. (If you do not want to use large pieces of meat, then cut the sausages into bite size pieces before browning.

Instead of using whole pieces of chicken, cut it into bite size pieces when browned.)

Remove sausage when brown.
Add butter and oil and sauté chicken until golden brown.
Remove chicken and add ALL remaining ingredients.
Return sausage and chicken to Dutch oven or stock pot.
Cover and simmer for at least 60 minutes over low heat.

Serve with rice or spaghetti..