Review of last recipe - Butternut Squash Chiffon Cake (photo above) - The filling was almost getting too brown, so I took the pie out at around 38 minutes.  It was quite soft when I sliced into it once it had cooled (perhaps not cool enough?) It was good, but my thoughts were still on the butternut squash cheesecake (prior dessert) which is a much better dessert than this one.

TODAY'S RECIPE - CHICKEN WITH SMOKED SAUSAGE
From The New York Times, November 2, 1983 ...

Serves 4

3 1/2 lb chicken, cut into serving pieces
salt and pepper to taste
1/2 lb smoked sausage; such as a Polish sausage
1 cup flour
2 tbsp oil
2 tsp finely minced garlic
1/2 cup finely chopped green onions
1 1/2 cup red or green peppers; cored, seeded and cut into 1/2" pieces
1/2 tsp dried thyme
1/2 cup finely chopped fresh or canned tomatoes
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp finely chopped parsley

Sprinkle chicken with salt and pepper and set aside.  Cut sausage into thin rounds.

Dredge chicken pieces in flour and shake off excess.  Heat oil in heavy skillet or casserole and add chicken pieces.  Cook, turning often, until browned on all sides; about 8 minutes.

Add sausage and stir to blend.  Continue cooking 4 minutes.  Pour excess fat from skillet.

Add garlic, green onions, peppers and thyme and stir.  Continue cooking 2 minutes and add tomatoes, wine and broth.  Cover and bring to a boil, then let simmer 20 minutes.  Uncover and let liquid cook down for 5 minutes.  Sprinkle with parsley and serve.