Chicken Murphy

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Title: Chicken Murphy
Categories: chicken
Yield: 8 servings

1 1/2 lb italian sausage, sweet
3 lb chicken thigh & breast;
-boned, skinned, cut up
salt & pepper; to taste
3 tb olive oil
1 c celery; chopped
1 c onions; chopped
1/2 lb mushrooms; sliced
8 anchovy fillets, flat
1/2 c black olives; sliced
1 tb capers
1/2 c white wine
1/4 c tomato sauce

Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet,
turning until browned on all sides; remove to Dutch oven. Sprinkle
chicken with salt and pepper. Wipe skillet, heat oil and brown
chicken on both sides. Add to sausage. In saucepan add celery and
enough water to cover. Bring to a boil, then lower heat to simmer for
about 5 minutes, until crisp tender. Drain, reserving cooking liquid.
Add onions and mushrooms to the oil remaining in the chicken skillet.
Cook, stirring until wilted. add the anchovies, olives and capers.
Add drained celery. Stir to combine. Add the wine and tomato sauce
and simmer 10 minutes; pour sauce over the chicken and sausage in
Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or
until chicken is tender. If chicken begins to dry, add a little of
the celery liquid and a bit more tomato sauce.

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