LIDIA'S CHICKEN BITES WITH POTATOS, SAUSAGE AND VINEGAR

LIDIA'S CHICKEN BITES WITH POTATOS, SAUSAGE AND VINEGAR image

Yield serves 6

Number Of Ingredients 15

Ingredients

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
Part 3 of recipe
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.
Prop up one end of the roasting pan, so the fat settles on one end and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything and transfer to a warm serving platter.
Serving
Serve immediately.

Steps:

Cut each chicken into twelve pieces With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips and giblets - except for the liver - to make chicken stock. Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast; then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone to separate the breast cleanly into halves. Repeat with the remaining chicken. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. 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). 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. (An 18 ×15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. see part 2 for the rest.