Chicken Scarpariello with Sausage and Potatoes

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Anthony Scotto and Elaina Scotto of New York City’s Fresco by Scotto Restaurant join TODAY Food to share their formula for a generous, one-pot chicken supper that savvy and can be set up in less than 60 minutes.


1 pound Yukon gold potatoes, cleaned and cut into quarters

5 tablespoons olive oil, divided

1 pound sweet Italian sausages

One 4-pound chicken, cut into quarters

1/4 cup flour

2 heads of fresh garlic, roasted

2 whole bay leafs

1 sprig fresh rosemary

1/2 cup white wine

2 tablespoons white wine vinegar

1/2 cup chicken broth

1 lemon, juicedSalt, and freshly ground black pepper

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