2 tbsps canola oil
1 1/2 lbs boneless skinless chicken thighs, cubed
6 ozes Italian sausage, casings removed
1 small onion, minced
2 stalks celery, diced
2 carrots, peeled and diced
1 bay leaf
1 clove garlic, minced
1 cup dry Marsala wine*
1/2 lb sliced mushrooms
1 can crushed tomatoes (398 mL size)
1 cup chicken stock
1 tbsp tomato paste
3 generous pinches of ground cloves
Heat oil in a Dutch oven over medium high heat. Add the chicken and sausage and stir cook, breaking up the lumps of sausage meat, until the sausage is no longer pink and the chicken is browned on all sides.
Add the onion, celery, carrots, bay leaf and garlic. Stir cook until the onion softens.
Add the Marsala, bring to a boil then simmer until the liquid is reduced (about 15 minutes).
Stir in mushrooms, crushed tomatoes, chicken stock, tomato paste and cloves. Bring to a boil then reduce heat and simmer for 45 minutes. Serve with fresh bread or over pasta or polenta.
Slow cooker version: Brown the chicken and sausage then transfer to a slow cooker. Add remaining ingredients and cook on high for 4 hours or on low for 8 hours. This version will not be as thick as the stove top version. To thicken the sauce, ladle most of the liquid into a sauce pot and bring to a boil. Stir together 2 Tbsp cornstarch with 2 Tbsp water and add to the pot. Stir cook until the sauce thickens. Add the sauce back to the slow cooker and stir to mix.
Tip: Freezes well.
* Marsala is an Italian fortified wine that comes in a sweet and a dry version. Look for it in the fortified wine section of liquor stores. A dry sherry can be used in place of Marsala.