Chicken Orobianco - cooking recipe

Ingredients

1/4 c. olive oil
2 cloves garlic, quartered
4 whole medium chicken breasts, boned or 8 to 10 boneless breasts
2 lb. mild or hot Italian sausage links
2 c. Orobianco or medium-dry white wine
1/2 lb. fresh mushrooms, sliced
1 tsp. salt
1/4 c. water
2 Tbsp. cornstarch

Preparation

About 1 1/2 hours before serving, in 12-inch skillet over medium heat in oil, cook garlic until golden; remove and discard garlic. In drippings, over medium heat, brown chicken and sausages, a few at a time. Pour off all but 2 tablespoons drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms and salt; bring to boiling. Reduce heat to low. Cover and simmer 30 minutes or until chicken is fork-tender. Arrange chicken and sausages on warm platter. In cup, blend water and cornstarch until smooth. Stir into hot liquid; cook over medium heat until mixture thickens. Pour this wine and mushroom gravy over chicken and sausage pieces. Serve over noodles.