Instructions: 1. In 8-quart Dutch oven over medium heat, brown sausages on all sides.

Drain and cool sausages, reserving pan drippings. Slice into 1- inch diagonal pieces; place in a large bowl

2. Drain all but 1 tablespoon of drippings from pan. To drippings, add onion; cook over medium heat 5 minutes. Increase heat slightly. Add red pepper: cook 5 minutes. Add garlic; cook 1 minute. Remove to bowl with sausage.

3. Warm oil in same pan over medium-high heat. Add chicken in batches so pan is not crowded. Cook 5 minutes per batch, or until browned on all sides. Add to bowl with sausage.

4. Add wine to pan, stirring to scrape up brown bits. Add tomatoes, parsley, basil, oregano, salt and black pepper. Cover; bring to a boil.

Stir in chicken and sausage mixture. Reduce heat and simmer, covered, for 25 minutes, or until chicken is just cooked. Add olives (if desired) during the last few minutes.

Dinner Plan: Remove 2/3 Of stew to 2 separate microwaveproof containers; cool, then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 30 minutes: reheat 7 minutes, stirring once or twice.)

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