Top of the Range Method: Combine flour, salt and pepper in plastic bag; add chicken; toss until well coated. Heat oil in large heavy saucepan or Dutch oven. Brown chicken, a few pieces at a time, on all sides; remove pieces as they brown. Add garlic, sausages and onions, cook, removing pieces as they brown. Ada red and green peppers, squash and mushrooms to saucepan; cook just until browned:. Return chicken, garlic, sausages and onions to saucepan. Add tomatoes, bay leaves, basil, oregano and vermouth; stir to mix well. Bring to boiling; cover; simmer for 1 hour or until chicken is almost. tender. Stir in orzo; cover; simmer 15 minutes longer. OVEN METHOD: Follow steps 1 and 2 above, using a Dutch oven or large flame-proof casserole, and setting aside the sauteed red and green peppers, squash and mushrooms. Return chicken, garlic, sausages and onions to Dutch oven. Add tomatoes, bay leaves, basil, oregano and vermouth; stir to mix well; cover. Place in preheated slow oven (325°) for 1 hour, or until meat is tender. Add sauteed red and green peppers, squash and mushrooms and the orzo. Cover; bake 20 minutes or until vegetables are tender. SLOW COOKER METHOD: Follow steps 1 and 2 above, using a large skillet, cooking the mushrooms with the sausages and setting aside the sauteed red and green peppers and squash. Place chicken, garlic, sausages, onions, mushrooms, tomatoes, bay leaves, basil, oregano and only 1/2 cup vermouth in a 6-quart slow cooker. Cover; cook on low heat for 6 hours. Add sauteed red and green peppers, squash and the orzo. Stir to mix well. Cover; cook on low. heat for 2 hours longer, or until meat and vegetables are tender. Makes 8 servings. Nutrient Value Per Serving: 672 calories, 34 gm. protein, 41 gm. fat, 974 mg. sodium, 103 mg. cholesterol. chick 38