Chicken & Sausage with Peppers and Rigatoni 4.5.09

Chicken and Sausage with Peppers and Rigatoni

1 frying chicken, cut up
¼ cup olive oil
Garlic Salt
Pepper
3 links Sweet Italian Sausage, skinned & cut into 1-inch chunks
2 links Hot Italian Sausage, skinned and cut into 1-inch chunks
1 large purple onion, halved lengthwise and sliced
1 large bell pepper, seeded and sliced
¾ cup water
1 (24-oz) jar Bertolli Fire Roasted Tomato with Cabernet Sauvignon pasta sauce
1 (14.5-oz) can Diced Tomatoes with Basil, Garlic & Oregano
1 tsp dried parsley
1 tsp dried oregano
½ tsp dried basil
½ tsp fennel seeds
½ tsp crushed red pepper flakes
¼ cup shredded parmesan cheese
2 tsp roasted garlic
½ cup water

Season the chicken pieces with garlic salt and pepper and brown in the olive oil in a large, heavy skillet. Transfer the chicken to large crockpot and place the onion slices over the meat. Brown the sausage chunks in the same pan used to cook the chicken and then transfer them to the crockpot. Place the sliced bell pepper over the sausages.

Drain all the oil out of the skillet and add the water, stirring to loosen the browned bits of meat. Add all the remaining ingredients to the pan and heat. Pour over the meats in the crockpot. Pour ½ cup more water over the top and cook on high for 1 hour.

Reduce the crockpot to low and cook 6-8 hours. Serve with rigatoni.

My opinion: This was DEE-licious! And the house smelled wonderful all day while it was cooking!