4-- chicken breast halves, bone-in with skin removed
1/2pound flavored chicken sausage links, cut diagonally into thirds
2teaspoons olive oil
3cloves garlic, chopped
1teaspoon dried rosemary
1pound small red potatoes with skin, cut into quarters
1/4teaspoon black pepper
1/4cup white wine
3tablespoons balsamic vinegar
2small red peppers, cut into 1-inch squares
In nonstick skillet over medium-high heat, brown sausage for five minutes. Remove sausage to plate. Add chicken breasts, meat side down, to same skillet and cook, turning once, for five minutes or until golden brown. Remove to plate.
In same skillet, warm olive oil. Add garlic and rosemary; sauté one minute. Add potatoes and three tablespoons water. Cover and cook fifteen minutes, checking to make sure that potatoes are not sticking. (Add additional water three tablespoons at a time if water evaporates.)
Push potatoes to side of skillet. Return chicken and sausage to skillet; season with salt and pepper. Add wine, balsamic vinegar and red pepper. Cover and cook over medium-low heat for 30 – 35 minutes, until chicken registers 170 F on instant-read thermometer. Remove chicken and sausage to platter; keep warm. Cover skillet; cook potatoes two to three minutes more, or until tender. Pour potato sauce over chicken and serve.