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Recipe: Country Chicken and Peppers (with Italian sausage and potatoes) (1987)

Main Dishes - Chicken, Poultry
COUNTRY CHICKEN AND PEPPERS

1 (2 1/2- to 3-pound) chicken, cut up
1 pound hot Italian sausage, cut in 1-inch pieces
4 medium potatoes, unpared, cut in bite-size pieces
4 red or green peppers, cut in bite-size pieces
4 medium onions, quartered
1 (13 3/4 ounce) can College Inn Chicken Broth
1/4 cup red wine vinegar with garlic
2 teaspoons Italian seasoning
3 tablespoons cornstarch

Cut each chicken breast into 2 pieces. In large roasting pan, combine chicken, sausage and potatoes.

Bake at 425 degrees F for 20 minutes; stir in peppers and onions.

In small bowl, combine 1 cup chicken broth, vinegar and Italian seasoning; pour over meat and vegetables in pan. Cover; bake for 40 to 45 minutes more or until chicken is done, stirring occasionally.

Spoon meat and vegetables into serving dish.

In 1-quart measuring cup, combine cornstarch with remaining broth until smooth; add enough pan liquid to equal 3 cups. Discard any remaining pan liquid. Return cornstarch mixture to roasting pan; cook and stir over medium heat until mixture thickens and boils. Pour over meat and vegetables.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Best of Favorite Recipes College Inn Broth, Favorite Recipes Magazine No. 3, 1987
MsgID: 371275
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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