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.
1Preheat oven to 425. Preheat a large skillet on stove top.
2Salt and pepper chicken and dredge in flour.
3Add butter and oil to skillet and brown chicken. Removing as they brown.
4Brown the sausage. At the end add the onion and garlic and saute until tender.
5Add 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.
6Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
7When chicken is tender toss with the potatoes.
8Serve over thin spaghetti or with crusty bread to soak up the juice.