I diced the sausage, and crisped it up in a 6-quart dutch oven. I took out the sausage and then browned the chicken that I had cut in to bite size pieces. I removed the chicken and tossed in a large onion, 3 carrots and 3 stalks of celery, all medium diced and 4 cloves of minced garlic. Cook till softened, I added half a bottle of leftover red wine to deglaze the pan, and put the meats back in with a can of crushed tomatoes and salt and pepper. I let it simmer till the chicken was cooked through and served it over some rice. Very tasty. It's important to have a well stocked kitchen for times like these.