Chicken Italian

• 1 can (28 ounces) crushed tomatoes
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 cup chicken broth
• 1/4 cup red wine vinegar
• 1 can (8 ounces) tomato sauce
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
• 1 pound Italian sausage links, sliced
• Hot cooked spaghetti

1. In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
2. Bake, uncovered, at 350u0b0 for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti.

tomatoes, italian diced tomatoes, chicken broth, red wine vinegar, tomato sauce, green pepper, sweet red pepper, onion, garlic, brown sugar, salt, oregano, pepper, sausage links

Taken from www.tasteofhome.com/recipes/chicken-italian/ (may not work)