1 (3 lb.) chicken, cut up
1 lb. hot sausage, cut into 1 inch
4 med. potatoes, cut in pieces
4 red or green peppers, cut in pieces
4 med. onions, quartered
1 (13 oz.) can chicken broth
1/4 c. red wine vinegar with garlic
2 tsp. Italian seasonings
3 tbsp. cornstarch

Cut each chicken breast into 2 pieces. In large roasting pan, combine chicken, sausage, and potatoes. Bake at 425 degrees for 20 minutes; stir in peppers and onions. In small bowl, combine 1 cup chicken broth, vinegar, and Italian seasonings; pour over meat and vegetables in pan. Cover and bake 40-45 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 remaining liquid. Return cornstarch mixture to roasting pan; cook and stir over medium heat until mixture thickens and boils. Pour over meat and vegetables. Serves 6.