8    Chicken legs

    1/8 ts Pepper

      1 lb Italian sausage 1" pieces

      2    Green peppers cut in strips

      1    Clove garlic, minced

      1    28 oz can tomatoes

    1/2 lb Mushrooms, quartered

      1    Bay leaf

    1/2 ts Salt

      2 tb Oil

      2 c  Uncooked rice

      1    Large onion sliced

    1/2 c  Red wine

    3/4 c  Chicken broth

      1 ts Basil, crushed

    1/4 ts Sugar

      Season chicken with salt and pepper.  In a large skillet heat oil.  Add
  chicken and cook, turning, until browned, about 5 minutes.  Remove and set
  aside.  Add sausages to skillet and brown.  Remove and set aside.
      Add rice, green pepper, onion and garlic to skillet; cook, stirring
  until rice is lightly browned, about 5 minutes.  Stir in wine and simmer 2
  minutes.  Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
  Return chicken and sausages to the skillet.  Reduce heat; cover and simmer
  35 - 40 minutes until chicken is tender.  Remove and discard fat.

  This is from one of my MIL's clippings from Women's Day.  Date unknown
  Shared by Robert Rostrup