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ONE POT CHICKEN AND SAUSAGE




List of Ingredients



• 1/2 POUND ITALIAN SAUSAGE LINKS, CUT DIAGONALLY INTO THIRDS
  
• 2 SKINLESS CHICKEN BREAST HALVES ON THE BONE, 2 1/2 POUNDS TOTAL
  
• 2 TEASPOONS OLIVE OIL
  
• 3 GARLIC CLOVES, CHOPPED
  
• 1 TEASPOON DRIED ROSEMARY
  
• 1 POUND SMALL RED POTATOES WITH SKIN, CUT INTO QUARTERS
  
• 3 TABLESPOONS WATER
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON BLACK PEPPER
  
• 1/4 CUP DRY WHITE WINE
  
• 3 TABLESPOONS BALSAMIC VINEGAR
  
• 2 SMALL SWEET RED PEPPERS, CUT INTO 1" SQUARES
  






Instructions



1. BROWN SAUSAGE IN NONSTICK SKILLET, 8 MINUTES. REMOVE TO PLATE.
   
2. ADD CHICKEN, MEAT SIDE DOWN, TO SKILLET, COOK, TURNING ONCE, ABOUT 5 MINUTES. REMOVE TO PLATE
   
3. HEAT OIL IN SKILLET. ADD GARLIC AND ROSEMARY, SAUTE 1 MINUTE. ADD POTATOES AND THE 3 TABLESLPOONS WATER, COVER AND COOK 15 MINUTES.
   
4. PUSH POTATOES TO SIDE IN SKILLET. RETURN CHICKEN AND SAUSAGE TO SKILLET. STIR IN SALT, PEPPER, WINE, VINEGAR, RED PEPPER. COVER COOK OVER MEDIUM LOW HEAT FOR 35 MINUTES, UNTIL CHICKEN REGISTERS 170° INTERNALLY.
   
5. REMOVE CHICKEN AND SAUSAGE TO PLATTER. COVER SKILLET, COOK POTATOES 8 MINUTES UNTIL TENDER. POUR OVER CHICKEN.
   
6. 4 SERVINGS AT $2.59 FOR EACH SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00 ISSUE
   
7. 427 CALORIES
   15 GM FAT
   4 GM SATURATED
   50 GM PROTEIN
   20 GM CARBOHYDRATE
   3 GM FIBER
   663 MG SODIUM
   135 MG CHOLESTEROL