We never seem to find this in Italian restaurants any more so I started cooking it. This really is a party in your mouth! It's a little involved but so worth it. Sometimes I serve it with spaghetti to soak up the sauce and sometimes we use crusty Italian bread. It''s good either way.
Preheat oven to 425. Preheat a large skillet on stove top.
Salt and pepper chicken and dredge in flour.
Add butter and oil to skillet and brown chicken. Removing as they brown.
Brown the sausage. At the end add the onion and garlic and saute until tender.
Add the chicken back in. Add the rest of the ingredients to the pan EXCEPT the potatoes. Cover and turn to a low simmer. Add more water if needed during cooking. You want to keep it moist but not soupy. You may need a little more salt and pepper along the way.
Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
When chicken is tender toss with the potatoes.
Serve over thin spaghetti or with crusty bread to soak up the juice.