2 broiler-fryers, cut up (6 lbs.)
1/2 c. olive oil
1 lb. sweet Italian sausages
1 env. Italian salad dressing mix
1 lg. onion, sliced
1 clove garlic, minced
2 red & 2 green peppers, sliced
2 lg. tomatoes, chopped
1/2 c. dry red wine
Salt to taste
1 tsp. basil, crumbled
1/4 tsp. freshly ground pepper

Wipe chicken with damp paper towel; remove excess fat and reserve for frying. Rub chicken with part of the oil. Let stand at room temperature.

Build a medium-hot fire or set electric or gas grills to medium-high. Use drip pans to avoid flair up.

Grill chicken pieces 6 inches from heat turning often for 20 minutes or until beginning to brown.

Prick Italian sausages all over; grill, turning often for 15 minutes.

Meanwhile, heat remaining oil and salad dressing mix in a large metal skillet with flameproof handle on the grill; saute onion and garlic until soft; push to one side; add pepper rings and saute 2 minutes; remove and reserve. Add tomatoes, wine, salt, basil and pepper; heat to bubbling.

Add chicken pieces and sausages to skillet; spoon sauce over cook, stirring often, 20 minutes, or until chicken is tender when pierced with a fork. Spoon into heated platter. Top with sauteed peppers. Serves 8.