Country Chicken and Peppers

1 2½ to 3 lbs. whole chicken, cut up
1lb. hot Italian sausage, cut into 1” pieces
4 medium potatoes, unpared, cut in bite-size pieces
4 red or green peppers, cut in bite-size pieces
4 medium onions, quartered
1 13oz. can College Inn® Chicken Broth
¼ cup red wine vinegar with garlic
2 tsp. Italian seasoning
3 tbsp. cornstarch

Cut each chicken breast into 2 pieces. In large roasting pan, combine chicken
sausage and potatoes. Bake at 425° for 20 minutes; stir in peppers and onions.

In small bowl, combine 1 cup broth, vinegar and Italian seasoning; pour over
meat and vegetables in pan. Cover; bake for 40 to 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 any remaining pan liquid. Return cornstarch
mixture to roasting pan; cook and stir over medium heat until mixture
thickens and boils. Pour over meat and vegetables.

Makes 6 servings