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CHICKEN LEGS, BELL PEPPERS AND SAUSAGE

Category:    Chicken, Vegetables
Yield: 12 servings
 
      8    Whole chicken legs (4 1/4                -cored,seeded and cut into
           -pounds) *                          2    Inch strips
    1/2 c  All-purpose flour                   2    Onions, peeled and thinly
    1/2 ts Salt                                     -sliced
    1/4 ts Pepper                              8    Cloves garlic, smashed and
    1/4 c  Vegetable oil, divided                   -peeled
  2 1/2 lb Sweet Italian sausage,            1/4 ts Crushed red-pepper flakes
           -halved crosswise (16)              4 c  Chicken broth
      4    Red bell peppers, cored,            2 c  Dry white wine
           -seeded and cut into                2 ts Dried leaf rosemary, crushed
      2    Inch strips                       1/4 c  Fresh lemon juice
      4    Green bell peppers,               1/4 c  Chopped fresh parsley
 
  * Note:  To reduce the fat in this recipe, remove the skin from the chicken
  legs.
  
  Separate the legs from the thighs.  Cut each thigh into 2 equal pieces.
  Combine the flour, salt and pepper in a bag.  Working in batches, add the
  chicken pieces and shake until lightly coated.
  
  Heat half of the oil in each of 2 large Dutch ovens.  Brown the chicken
  parts in batches in each pot over medium-high heat, about 6 minutes per
  batch.  Remove the chicken to a plate and set aside.
  
  Cook the sausages in batches in the 2 Dutch ovens until well browned.
  Remove the sausages and add to the chicken.
  
  Reduce the heat.  Carefully pour off all but 2 tablespoons of fat from each
  Dutch oven.  Add the red and green bell peppers, onion, garlic and red
  pepper flakes to the pots, dividing them equally between the 2 pots. Cover
  the pots and cook until the vegetables are soft, about 5 minutes. Add the
  wine, broth and rosemarry equally to the 2 pots.  Add the chicken and
  sausage; push to the bottom of the pots.  Bring to a boil. Lower the heat
  and simmer each pot, stirring occasionally, for 25 minutes or until the
  chicken is no longer pink near the bone.
  
  Remove the vergetables, chicken and sausage to a large serving platter.
  Cover and keep warm.
  
  Combine the cooking liquids in one of the dutch ovens.  Skim off the fat
  from the surface and discard.  Boil the liquid for about 12 minutes,
  reducing to 3 cups.
  
  Divide the reduced liquid between the Dutch ovens.  Add the lemon juice and
  reserved meats and vegetables, divided equally.  Simmer both pots until
  heated through, stirring occasionally.  Stir half of the parsley into each
  pot.  Serve.
  
  Makes 12 servings.
  
  Per Serving: 484 Calories, 37 g Protein, 32 g Fat, 12 g Carbohydrates, 1131
  mg Sodium, 123 mg Cholesterol.
  
  Exchanges: 1/4 starch, 5 medium-fat meat, 2 fat.


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