braised chicken and andouille sausage

Chicken with New Orleans style Andouille sausage stewed using potato to thicken

6 chicken legs,
14 oz. andouille sausage,
2 lb. shallots,
2 Idaho potato ( used as the thickening agent ),
2 c. pinot grigio,
1 large carrot (loose variety),
1 large green pepper,
2 vine ripe tomato,
2 c. chicken broth,
2 zuchinni,
12 c. basil puree