Cabernet Chicken and Sausages with Orzo

A little different twist on Coq au Vin and a crowd favorite around here. 

Ingredients

Serves:  6

2 chicken breasts, bone in

2 whole legs

2 sweet Italian sausages cut into pieces

2 hot Italian sausages cut into pieces

6 large shallots, peeled and left whole

1 large red onion, peeled and quartered

6 garlic cloves, peeled and smashed

8 oz baby Bella mushrooms, sliced

8 oz white mushrooms, sliced

1 28oz can diced tomatoes

1-teaspoon red pepper flakes

¾ of a bottle Cabernet

1-cup orzo

Garlic powder

Oregano

Salt and pepper

2 tablespoons canola oil

Equipment:  slow cooker or Dutch oven

Generously season chicken pieces with garlic powder, oregano, salt and pepper.  Heat oil in a slow cooker insert or Dutch oven over medium heat.  Brown chicken pieces skin side down in batches until golden.  Remove and set aside.  Cook sausages until well browned, remove and set aside with chicken.  Add shallots and onion, cook until well browned, add garlic continue to cook, being careful not to burn the garlic, remove and set aside.  Cook mushrooms until they release their juices.  Return everything to insert along with any accumulated juices.  Sprinkle with red pepper flakes.  Pour wine over chicken mixture, add diced tomatoes, and stir to combine.  Cover and cook for three hours on low in a slow cooker or in oven at 300°F for 2 ½ hours.  Transfer chicken and sausage to a platter, keep warm.  Add orzo to juices and simmer until cooked about 15 minutes.  Serve on the side with chicken and sausages.