Description
A savory and hearty dish featuring tender chicken thighs, Italian sausage, and a flavorful sauce with peppers, potatoes, and white wine.
Ingredients
Scale
- 6 boneless skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- 2 tsp Italian seasoning, divided
- ¼ cup flour for dusting the chicken
- 1 Tbsp flour for the sauce
- 2–3 Tbsp olive oil
- 1 lb Italian pork sausage links (hot or preferred variety)
- 7–8 mini Yukon gold potatoes, halved or cut into chunks
- 1 medium onion, cubed
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 8 oz mushrooms, cut into chunks
- 4 large garlic cloves, sliced
- 1 cup white wine
- 1 cup peppadew peppers
- ½ cup peppadew pepper brine
- 1 cup chicken stock
- 3 Tbsp butter
- Parsley, chopped for garnish
Instructions
- Season chicken thighs with salt, pepper, and 1 tsp Italian seasoning. Dust them lightly with flour.
- Heat 2 Tbsp olive oil in a large skillet and sear the chicken for 5-6 minutes per side, or until almost cooked through and golden brown. Remove to a plate.
- In the same skillet, brown the Italian sausages until brown all over and cooked through. Plate them out and cut into large chunks if desired.
- Add a splash more oil if needed, then add the potato halves and cook, turning occasionally. Once browned, add a splash of water, cover, and cook until potatoes are almost cooked through. Plate them out.
- Add 1 Tbsp olive oil, then add onion, bell peppers, mushrooms, salt, and pepper. Sauté for 7-8 minutes on high heat until softened. Add garlic and sauté for a minute.
- Add 1 Tbsp flour and mix well with the veggies. Sauté for a minute until the flour turns light brown.
- Stir in white wine and cook for 1-2 minutes to reduce it. Add chicken stock, peppadew pepper brine, peppadew peppers, remaining 1 tsp Italian seasoning, and butter. Mix well. Taste and adjust seasoning.
- Add seared chicken and sausages to the sauce and veggies. Cover and cook for 10 minutes, or until all meats are cooked through.
- Garnish with chopped parsley and serve immediately with crusty warm bread.
Notes
- For a bit more heat, use hot Italian sausage and add extra red pepper flakes.
- If you can’t find peppadew peppers, substitute with another type of mild pepper or roasted red peppers.
- To make the dish spicier, add more peppadew pepper brine or a pinch of red pepper flakes.
- Serve with crusty bread to soak up the delicious sauce.
- You can use chicken breasts as an alternative to chicken thighs if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 130mg