Chicken and Sausage Scarpiello Arrabbiata Recipe by Kathleen

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Ingredients

1 Tbsp Olive Oil
1 Lb boneless, skinless chicken thighs, cut into bite size pieces (chicken breast)
1 Lb hot or sweet Italian sausage, cut in 1" pieces ( sweet Italian sausage with cheese and parsley)
1 large sweet onion, thinly sliced
1 small fennel bulb, thinly slice (Hhmmm what is small? Checked out foodie blogs, determined fennel was large so I used half.)
1 clove garlic, chopped
1/4 cup red wine vinegar
1 jar (7 oz) roasted red peppers; drained and thinly sliced ( fresh red bell pepper, roasted in the oven prior)
12 fresh mushrooms, sliced (my addition)
1 jar Bertolli Arrabbiata Sauce
2 Tbsp finely chopped parsley (1 Tbsp. dried)
1 lb all-purpose potatoes, peeled, cooked and cut into wedges, about 2 potatoes (4 small potatoes; cooked in the microwave, cooled, peeled, then cut.)