Chicken Bites with Potato, Sausages, and Vinegar

• 2 frying chickens (about 3 pounds each, preferably free-range)
• Salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 pound sweet Italian sausage
• 1 pound small red-bliss potatoes (about 12), washed and cut in half
• 6 cloves garlic, peeled
• 3 sprigs fresh rosemary
• 1/4 cup red-wine vinegar
• 2 tablespoons chopped fresh Italian parsley

1. Cut each chicken into twelve pieces as described on page 261.
2. Wash and pat the chicken pieces dry, then season them generously with salt and pepper.
3. Preheat the oven to 450 F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat.
4. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages.
5. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring.
6. (An 18 x 15inch roasting pan is ideal.)
7. Season the chicken generously with salt and pepper again.
8. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer.
9. Cook, turning once, until well browned on both sides, about 8 minutes.
10. As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available.
11. When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes.
12. Transfer those to the roasting pan as well.
13. Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan.
14. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally.
15. Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
16. Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes.
17. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter.
18. Serve immediately.

frying chickens, salt, freshly ground black pepper, extravirgin olive oil, sausage, redbliss potatoes, garlic, rosemary, redwine vinegar, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/chicken-bites-with-potato-sausages-and-vinegar-375175 (may not work)