4 pounds toulouse or white potatoes
6 small red potatoes, peeled and cut into small slices
1 onion, diced
1 pound sausage, cut in 1/4-inch slices
1/4 cup white sugar
2 tablespoons olive oil
1 tablespoon vinegar
1 cup milk
2 tablespoons white wine
1 1/2 tablespoons dried parsley
salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
Fresh parsley, chopped
1/4 teaspoon dried basil leaves
1/3 cup cooked chicken
Bring a large pot of salted water to a boil. Add potatoes and cook about 7 minutes. drain and mash.
Stir in onion slices, sausage and sugar. Stir slowly while cooking over medium-low heat until potatoes are tender.
Dredge potato slices with flour and mix with sauce mixture. Cover and refrigerate about 2 hours.
Heat olive oil in a skillet over medium heat. Add vinegar, white wine and parsley. Bring to a boil, then stir in chicken. Reduce heat to low and simmer about 2 minutes, until chicken and potatoes are tender. Stir in salt and pepper.
Pour broth mixture through sieve into large bowl. Stir in salt, pepper and parsley. Stir in chopped potatoes. Pour chicken soup into pot and adjust volume of sauce until desired consistency. Spoon over potato mixture.
Cover and simmer in low temperature for 40 minutes. Cover and simmer for 5 minutes. Cover and simmer 30 minutes if you like crispy, even tomato skin. Brush with nonfat cooking spray and serve hot.