In a sauce pan on medium high heat, add Oil, allow to get hot. Add Sausage, careful not to crowd pan. Sauté 3 minutes, each side, (until browned). Set Sausage aside leaving Oil behind. Add Chicken, careful not to crowd, lightly season with Salt, Pepper, and Garlic Plus. Sauté 4 minutes each side, (until browned). Remove Chicken, set aside leaving Oil behind.
Add Onions to the sauce pan, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Carrot, sauté 5 minutes.
Reduce heat to medium, make a well in centre of pan, add a little Olive Oil if required. Add Garlic, sauté 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce.
In a bowl, add Sausage, Vegetables, Potatoes, Cayenne, Red Pepper Flakes, Italian Seasoning, Rosemary, and Pepper, mix well.
Add contents of bowl to a roasting pan, then add Chicken, (skin side up) on top.
Roast uncovered for 60 minutes.
Pour off pan drippings into a pot, and add Chicken Stock.
Bring pot to a boil, reduce heat, simmer for 5 minutes.
Mix in Cornstarch, until desired thickness.
Pour Gravy over food, and mix.