1 medium onion, finely chopped
1 medium carrot, sliced into 1/2 inch strips
4 sausages, cut in half
1 whole chicken, cut into 1/3 inch strips
1 (6 ounce) can Italian-style diced tomatoes with juice
1 tablespoon chopped fresh parsley
1/8 cup uncooked white rice
1 cup heavy cream
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon dried sage
1 tablespoon marjoram
1 tablespoon dried chilies, drained
1 clove garlic, minced
Place onion and carrot in a large ziplock bag. Prick each vegetable, knot, and remove stem ends. Slice vegings and discard outer skin, leaving vegetable intact.
Place sausages and chicken in a large shallow pan, and smoke until no longer pink, about 20 minutes. Crack sausages with a spoon.
Place tomatoes, parsley, rice, cream, flour and salt in a medium saucepan over medium heat. Bring to a boil, reduce heat, and cook until heated through. pour into pan. Sprinkle with chilies, garlic, and tossed with marjoram, parsley salt, cherry tomatoes, basil, salt and sage. Pour cheese mixture over veGings and chicken; turn. Roast in preheated oven for 2 hours; serve.