1/2 pound of Italian sausage links, cut diagonally into thirds
4 skinless chicken breast halves (Total: 2 1/2 pounds)
2 Tablespoons of olive oil
2 garlic cloves
2 teaspoons of garlic powder (optional)
2 teaspoon dried rosemary
1 pound red potatoes with skin (cut into quarters)
1 teaspoon salt
1 teaspoon pepper
1/4 cup dry white wine
1/4 cup of balsamic vinegar
2 sweet red peppers, cut into 1-inch squares
1. Brown sausage in non stick skillet over medium heat for 10 minutes. Remove to plate.
2. Add chicken, meat, to skillet; cook, turning once, for 5 minutes or until golden brown. Remove to plate.
3. Heat oil in skillet. Add garlic and rosemary; saute 2 minutes. Add potatoes and 1/4 cup of water. Cover and cook for about 15 minutes.
4. Place potato to side of skillet. Return the chicken and sausage to skillet. Stir in salt, pepper, vinegar, wine and peppers. Cover and cook over medium to low heat for about 40 minutes or until thoroughly cooked. Remove and place the chicken and sausage to a platter and keep warm. Cover the skillet; cook potatoes 10 more minutes or until tender. Pour over chicken.
Prep: 10 minutes
Cook: 1 hour, 15 minutes
Yields: 4 servings
