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Add a photoServings: 6
Ingredients
- 1 x chicken (2 1/2-3 lb.) cut up
- 1 lb warm italian sausage cut into 1" pieces.
- 4 med potatoes unpared, cut in bite-size pieces.
- 4 med onions quartered
- 1 can chicken broth (13 3/4 ounce.)
- 1/4 c. red wine vinegar with garlic
- 2 tsp Italian seasoning
- 3 Tbsp. cornstarch
Directions
- 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 c. chicken broth, vinegar and Italian seasoning; pour over meat and vegetables in pan. Cover; bake for 40-45 minutes. more or possibly till chicken is done, stirring occasionally.
- Spoon meat and vegetables into serving dish. In 1 quart. measuring c., combine cornstarch with remaining broth till smooth; add in sufficient pan liquid to equal 3 c.. Throw away any remaining pan liquid. Return cornstarch mix to roasting pan; cook and stir over med. heat till mix thickens and boils. Pour over meat and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 6 servings | |
| Calories 757 | |
| Calories from Fat 498 | 66% |
| Total Fat 55.22g | 69% |
| Saturated Fat 17.57g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 828mg | 35% |
| Potassium 743mg | 21% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.8g | 2% |
| Protein 50.74g | 81% |
