Country Chicken and Peppers

This is a recipe I found in my favorite cookbook. The family loves it, even my picky kids.

Country Chicken and Peppers

Ingredients

• 1 (2 1/2 to 3 pound) chicken cut up (I use 4 boneless skinless chicken breast halves)
• 1 lb hot Italian sausage, cut in 1" pieces (I use mild)
• 4 med. potatoes, unpared, cut in bite-size pieces
• 4 red or green peppers, cut in bite-size pieces
• 4 med. onions, quartered
• 1 13 3/4 oz can College Inn Chicken Broth (I just make my own chicken broth)
• 1/4 cup red wine vinegar with garlic
• 2 tsp Italian seasoning
• 3 Tbsp corn starch

Cut each chicken breast into 2 pieces (I cut mine into bite-size pieces). In large roasting pan, combine chicken, sausage, and potatoes. Bake at 425*F for 20 minutes; stir in peppers and onions. In small bowl, combine 1 cup chicken 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 qt 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.

Enjoy ~