Instructions: In large roasting pan, combine chicken, sausage and potatoes. Bake at 425* for 20 min.; stir in peppers and onions. In small bowl, combine 1 cup chicken broth, vinegar and Italian seasoning; pour over meat and vegetables in pan. Cover; bake for 40-45 min. more or until chicken is done, stirring occasionally.

Spoon meat and vegetables into serving dish. In 1 qt. measuring cup, combine cornstarch with remaining broth until smooth; add enough pan liquid to equal 3 cups. Discard any remaining pan liquid. Return cornstarch mixture to roasting pan; cook and stir over med. heat until mixture thickens and boils. Pour over meat and vegetables.

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