Spicy Chicken with Sausage, Tomatoes and Olives

By DOMESTICDIVA

Juicy chicken legs and thighs simmer in a tasty tomato sauce flavored with red wine, sausages and Kalamata olives. Removing the chicken skin before cooking makes this a less fatty dish. Serve the chicken and sausages with polenta, rice or pasta.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 lb. mild Italian sausage links (about 5)
• 8 chicken legs and thighs, skin removed (about 5 lb.)
• 2 medium onions, chopped (1 3/4 cups)
• 3 large garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 3/4 cup red wine or lower-sodium chicken broth
• 1 (28-oz.) can crushed tomatoes
• 1 teaspoon salt
• 1 cup pitted Kalamata olives

Preparation

Step 1

1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken.

2. Cook onions in same skillet over medium heat 5 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Carefully pour into slow cooker.

3. Cook, covered, on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives.

4. Remove chicken; place in large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

8 (1 3/4-cup) servings

PER SERVING: 475 calories, 25 g total fat (7.5 g saturated fat), 45 g protein, 12.5 g carbohydrate, 125 mg cholesterol, 1315 mg sodium, 2.5 g fiber