Heat oven to 275.
3 – 4 Italian chicken sausage (I've done all spicy or a combo of spicy and sweet). Brown saugage in olive oile in big pan/pot. Remove to glass backing dish.
Season 1 cut up frying chicken (or substitue for all thighs or breasts…what ever you prefer) and fry in batches in the same pan until browned. Add olive oil as needed. Add to sausage dish until all chicken is browned (5 minutes per side approx). Place in oven to keep warm while sauting vegtables.
Saute 1 small diced sweet onion with 1 diced red pepper until soft. Add a tablespoon (or so) of chopped garlic. Add sliced mushrooms. Cook until vegtables are soft. Add 1 large can of plum tomatoes and break up with a spoon. Cook 10 minutes.
Add 1 cup of white or red wine and cook until reduced to 3/4 – 1/2 cup. Add about 1 cup of chicken broth. Cook 10 minutes.
Return chicken to the pot. Cut sausages into 4ths (larger chunks) and return to pot. Add any juices from the oven pan to the pot.
Cover and simmer about 45 minutes. Add diced carrots (about 1 cup).
Boil a large pot of you favorite pasta and cook as directed.
Add chopped fresh basil and serve over pasta.
Optional: capers may be added. My kids HATE capers so I only add them (when adding the tomatoes) when the kids aren't having dinner at home.