Preheat oven to 350 degrees. In a large bowl, combine potatoes, carrots, onion, and garlic. Season with salt and pepper, drizzle with 2 tablespoons of Tuscan Herb Olive Oil, and toss to coat. Spread vegetables in a 9-by-13-inch baking dish and set aside.
Set two large, heavy skillets over medium-high heat and heat 2 tablespoons of Tuscan Herb Olive Oil in each. Add chicken to one and the sausages to the other. Cook 3-5 minutes without disturbing, just until nicely browned. Turn and repeat on all sides. Remove from heat and allow to cool enough to handle. (This can be done in batches in one skillet, if necessary; cook chicken first, and add a bit more Oil to the pan if it looks dry before adding sausages.)
Cut sausage into 1-inch chunks and scatter over vegetables; arrange chicken over the top, and add any drippings from skillets. Sprinkle with more salt and pepper, rosemary, basil, and crushed red pepper if using. Pour wine over the mixture, nestling chicken down if necessary until the liquid covers the meat about halfway.
Cook, uncovered, for 1 1/2 hours, rotating pan and flipping chicken pieces over halfway through cooking. Taste for seasoning and serve with plenty of sauce spooned over the vegetables; have a good, crusty loaf of bread on hand for sopping up the juices.
Adapted from former Red Sox broadcaster Don Orsillo, as found in the Boston Globe. (Go Sox! Beat LA!)
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