A popular mealtime pair in Italy, the mellow chicken, hot spicy sausage complement each other, as well as the go-along vegetables - mushrooms, green beans, and artichokes. To serve with it: orzo, the rice-shaped pasta.

2 tbsp. salad oil
1 garlic clove, halved
1 (2 1/2 lb.) broiler-fryer, cut up
2 lbs. hot Italian sausage links
1 c. dry white wine
1/2 lb. mushrooms, sliced
1 (9 oz.) pkg. frozen Italian green beans, thawed
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 1/4 tsp. salt
1/4 c. water
2 tbsp. cornstarch
1 1/2 c. orzo (rice-shaped pasta)

About 1 3/4 hours before serving: In 12-inch skillet over medium heat, in hot salad oil, cook garlic until golden; with slotted spoon, remove garlic from oil; discard.

In drippings remaining in skillet over medium-high heat, cook chicken and sausages, a few pieces at a time, until browned on all sides. Remove meat to 3 quart shallow casserole. Add white wine, mushrooms, green beans, artichoke hearts, and salt. In cup, stir water and cornstarch until blended; stir into casserole. Cover casserole and bake in 375 degree oven 1 hour and 15 minutes or until meat is tender occasionally basting meat and vegetables with liquid in casserole.

About 15 minutes before meat is done, prepare orzo as label directs. To serve, skim and discard fat from liquid in casserole. Spoon orzo around meat mixture in casserole. Makes 6 servings. 985 calories per serving.