One-Pot Chicken with Sausage and Potatoes

Ingredients:
2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
coarse salt and ground pepper
1 yellow onion, diced medium
1 pound waxy potatoes, halved or quartered if large
3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
2 tablespoons red-wine vinegar
1 tablespoon fresh Oregano leaves (I used dried)

Instructions:

1. In a large Dutch oven or heavy pot, heat oil over medium-high.  Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes.  With a slotted spoon, transfer sausage to a dish. 
2. Season chicken on both sides with salt and pepper and add to pan, meaty side down.  Cook until golden brown on both sides, 10 minutes, flipping once.  Transfer chicken to dish with sausage.
3. Add onion, potatoes, and celery to pot and season with salt and pepper.  Cook, stirring often, until onion is soft, about 3-5 minutes. 
4. Return sausage and chicken, meaty side up, to pot and add 1 cup water.  Bring to a boil, then cover and reduce heat to low.  Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
5. Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes.  Transfer chicken to a platter.
6. Add vinegar and oregano to vegetables and sausage and stir to combine  With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves.  Transfer sauce to a gravy boat and serve alongside chicken.

Serves 4 :: Active time: 30 minutes :: Total time: 50 minutes

Notes:

• 9 points on the Weight Watchers points system
• I used all chicken thighs instead of breast halves.  I just weighed them out so the amount was the same.
• I think this would also be good with carrots and snap beans added in.
• Instead of using sausage links, I got some mild ground Italian sausage (Publix brand).  It is back in the meats section.  It was some of the best sausage I have eaten.  Jason even commented specifically on the sausage when he ate this.

Recipe comes from Martha Stewart's Everyday Food September 2010.

Veggie Pizza

1 can refrigerated crescent rolls (8)
1 cup mayonnaise
8 ounces cream cheese
1 package Ranch dressing mix
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, chopped
1/2 cup mozzarella cheese, grated

Spread rolls onto bottom of cookie sheet.  Seal edges.  Bake until brown.  Cool.  Mix mayo, cream cheese, and dressing mix together.  Spread on crust.  Sprinkle vegetables and cheese on top.  Cut into squares.

From Tami Hatfield Roye