Quick Mediterranean Sausage Stew

4-6 hot sausages
4 skinless, boneless chicken breasts
1 red pepper
1 green pepper
3 large potatoes
6 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
20 oz. chicken broth
1 tsp. oregano
28 oz. diced tomatoes
1 cup coarsely chopped fresh parsley or basil
1/2 tsp. salt (optional)
1/2 tsp. pepper (optional)

Heat oil in a large pot over medium heat. Slice sausages into 3 or 4 pieces each and place in pot. Turn often, until lightly browned, 3-4 minutes, removing to large plate as they are browned. Meanwhile, slice chicken into 1" pieces. Add to saucepan. Stir often until golden brown, 3-4 minutes.

Meanwhile, core and seed peppers. Slice into thick strips. Cut unpeeled potatoes into 1" chunks. Once chicken is golden, remove to plate with sausages. Add peppers, garlic and onion to pan. Stir often until crisp-tender, 3 minutes. Stir in broth and oregano. Scrape up any brown bits from bottom of pot. Add potatoes and tomatoes to broth.

Return meat with any juices to pot. Bring to boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, 20-25 minutes. Remove from heat. Stir in basil. Add salt and pepper to taste.

**Recipe from en.chatelaine.com