Chicken and Sausage in Tomato Sauce

1/4 Cup Olive Oil
4 Each Lg Cloves Garlic,Coarse Chop
2 1/2 Pounds Sweet Ital. Sausage Links 1 1/2 Pounds Hot Ital. Sausage Links
4 Each Chicken Legs
4 Each Chicken Thighs
56 Ounces (2 cns) Tomatoes
6 Ounces (1 can) Tomato Paste
Salt And Pepper To Taste
1/2 Tablespoon Dried Basil
1/2 Cup Dry Red Wine
Chopped Fresh Parsley

Heat Oil in a large heavy skillet.
Add the garlic and saute until light golden.
Remove the garlic and reserve.
Prick the sausages in several places and then sear them in the hot oil.
Remove and set aside, covered.
Brown chicken well on all sides in the same skillet.
Remove and set aside, covered.
Pour 1 T of the drippings into a large Dutch oven or casserole.
Discard remaining drippings or save them for another use.
(Do not wash skillet; you will nedd it later.)
Crush the tomatoes with your hands and add them, with their juice, to the drippings.
Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.
Simmer, uncovered, for 15 minutes.
Add the sausage and simmer, covered, for 20 minutes.
Add the chicken, cover, and simmer for 20 minutes more.
Meanwhile, deglaze the skillet with the wine.
Stir wine into the sauce and simmer for a final 10 minutes.
Sprinkle with parsley.
Serve with pasta and freshly grated Parmesan Cheese.