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Shoemaker’s Chicken

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  • 4 chicken thighs, skin-on, bone-in
  • 2 sweet Italian sausages, cut into pieces
  • 2 hot Italian sausages, cut into pieces
  • 1 candy onion, sliced
  • 2 sweet peppers, sliced
  • 1 cup mushrooms, sliced
  • 1 pound fingerling potatoes, halved
  • 1/4 cup peppadew peppers, sliced, plus 2 tablespoons of brine
  • 2 tablespoons red wine vinegar
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Chopped parsley for garnish
  • Salt and pepper, to taste
  • Olive oil, for cooking


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken thighs with salt and pepper. In a large Dutch oven or oven-safe pot, heat a drizzle of olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and cook for another 3 minutes. Remove from the pot and set aside.
  3. In the same pot, add the Italian sausage pieces. Cook until browned on all sides, then remove and set aside with the chicken.
  4. Add the candy onion, sweet peppers, and mushrooms to the pot. Sauté until the vegetables are softened and slightly caramelized.
  5. Stir in the fingerling potatoes and cook for 5 minutes, stirring occasionally.
  6. Add the peppadew peppers, their brine, red wine vinegar, white wine, and chicken stock. Bring to a simmer and cook for another 5 minutes.
  7. Nestle the seared chicken thighs and sausage pieces back into the pot amongst the vegetables. Sprinkle with fresh oregano and rosemary.
  8. Transfer the pot to the preheated oven, uncovered, and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the potatoes are tender.
  9. Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.
  10. Serve hot, with a side of crusty bread or over a bed of cooked pasta if desired.
  • Author: Lucas Krammes
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