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| 1/2 x ca. 450 g | Sweet Italian sausages |
| 6 | Chicken thighs; (1 1/2 to 2 lbs.) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1 | Onion chopped |
| 1 Teelöffel | garlic minced |
| 1/2 Teelöffel | rosemary crumbled |
| 1/2 Tasse | chicken broth |
| 1 Esslöffel | red wine vinegar |
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1. Prick sausage all over with fork. Cook in large skillet over medium heat until browned on all sides and cooked through, 10 to 15 minutes. Drain on paper towels; discard drippings from pan.
2. Sprinkle chicken with salt and pepper. Add chicken to skillet, skin side down; cook until browned on all sides, 8 minutes. Remove chicken from pan; discard drippings. Add onion to skillet and cook until tender, 5 minutes. Stir in garlic and rosemary; cook 10 seconds. Add broth and vinegar. Cut sausages in thirds and return to skillet with chicken. Simmer, covered, 25 to 30 minutes.
Per Serving Calories 270 Total Fat 18 g Saturated Fat 5.5 g Cholesterol 85 mg Sodium 592 mg Carbohydrates 3 g Protein 23 g Calcium 23 mg Fiber 1 g
To help reduce fat, cook the meats separately and drain off the drippings.
Easy Low-calorie
MasterCook formatted by Joyce M. Bennis (Joyce_B@msn. Com)
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