Chicken Thighs and Italian Sausage Stew

I usually make this with chicken breasts
but I only had thighs on hand and besides
the chicken thigh has much better flavor.
This is a very versitile recipe for adding
any vegetables you have on hand at the time.

Ingredients:
1 tbsp. organic extra virgin olive oil
1 lb. Boneless, Skinless Chicken thighs
2 Italian Sausages, cut in cubes
1 large yellow onion, peeled and diced
1 (28-oz.) can diced tomatoes
1/2 cup Cabernet Sauvignon or Merlot
2 tsp. basil
1 cup diced zucchini
Shredded organic Parmesan cheese
Snipped fresh organic basil
Hot cooked pasta

Directions:
Heat olive oil in a large pot.
Add chicken and cook for 5 minutes
over medium-high heat to brown.
Add sausage and onion; cook and
stir for 5 minutes more to brown.
Stir in tomatoes, wine and 2 tsp. basil;
bring to a boil. Reduce heat and simmer,
covered, for 30 minutes.
Add zucchini and simmer for 5 minutes more.
Serve over pasta or polenta, if desired;
top with Parmesan cheese and basil.