1/3 c. unsifted flour
1 broiler-fryer (3 lb.), cut into eighths
1/4 c. vegetable oil
3 cloves garlic, crushed
1/2 lb. hot Italian sausage
1/2 lb. sweet Italian sausage
1 lb. sm. white onions, peeled
3 lg. green bell peppers, cut into strips
3 lg. red peppers, cut into strips
1 lb. yellow squash, sliced into 3/4" pieces
1 lb. mushrooms, quartered
1 lg. can (at least 2 lbs.) Italian plum tomatoes
2 bay leaves
2 tsp. basil
1 tsp. oregano
1 c. dry vermouth
1/2 c. Orzo (pasta)

Combine flour with salt and pepper to taste in plastic bag; add chicken and toss until well coated.

Heat oil in Dutch oven and brown chicken removing as they are browned. Add garlic, sausage and onions and remove as they are browned. Add pepper, squash and mushrooms; cook just until browned.

Return chicken, garlic, sausages and onions to pan. Add remaining ingredients (tomatoes, bay leaves, basil, vermouth). Mix together. Bring to boiling; cover and simmer for approximately 1 hour. Add orzo, cover and simmer for 15 more minutes. Serves 6 to 8 persons.