Chicken and Sausage in Tomato Sauce

Yields:	8 servings
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Heat Oil in a large heavy skillet.

Add the garlic and sauté until light golden.

Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil.

Remove and set aside, covered.

Brown chicken well on all sides in the same skillet.

Remove and set aside, covered.

Pour 1 T of the drippings into a large Dutch oven or casserole.

Discard remaining drippings or save them for another use.

Crush the tomatoes with your hands and add them, with their juice, to the drippings.

Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.

Simmer, uncovered, for 15 minutes.

Add the sausage and simmer, covered, for 20 minutes.

Add the chicken, cover, and simmer for 20 minutes more.

Meanwhile, deglaze the skillet with the wine.

Stir wine into the sauce and simmer for a final 10 minutes.

Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.

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dont ever use food coloring use a pinch of paprika instead and instead of the fish or chicken stock use lobster stock