* Note: To reduce the fat in this recipe, remove the skin from the chicken legs.

Separate the legs from the thighs. Cut each thigh into 2 equal pieces. Combine the flour, salt and pepper in a bag. Working in batches, add the chicken pieces and shake until lightly coated.

Heat half of the oil in each of 2 large Dutch ovens. Brown the chicken parts in batches in each pot over medium-high heat, about 6 minutes per batch. Remove the chicken to a plate and set aside.

Cook the sausages in batches in the 2 Dutch ovens until well browned. Remove the sausages and add to the chicken.

Reduce the heat. Carefully pour off all but 2 tablespoons of fat from each Dutch oven. Add the red and green bell peppers, onion, garlic and red pepper flakes to the pots, dividing them equally between the 2 pots. Cover the pots and cook until the vegetables are soft, about 5 minutes. Add the wine, broth and rosemarry equally to the 2 pots. Add the chicken and sausage; push to the bottom of the pots. Bring to a boil. Lower the heat and simmer each pot, stirring occasionally, for 25 minutes or until the chicken is no longer pink near the bone.

Remove the vergetables, chicken and sausage to a large serving platter. Cover and keep warm.

Combine the cooking liquids in one of the dutch ovens. Skim off the fat from the surface and discard. Boil the liquid for about 12 minutes, reducing to 3 cups.

Divide the reduced liquid between the Dutch ovens. Add the lemon juice and reserved meats and vegetables, divided equally. Simmer both pots until heated through, stirring occasionally. Stir half of the parsley into each pot. Serve.

Per Serving: 484 Calories, 37 g Protein, 32 g Fat, 12 g Carbohydrates, 1131 mg Sodium, 123 mg Cholesterol.

Exchanges: 1/4 starch, 5 medium-fat meat, 2 fat.

[Family Circle; 2/1/92]