Ingredients
Units
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- In the same pot, add the Italian sausage pieces. Cook until browned on all sides, then remove and set aside with the chicken.
- Add the candy onion, sweet peppers, and mushrooms to the pot. Sauté until the vegetables are softened and slightly caramelized.
- Stir in the fingerling potatoes and cook for 5 minutes, stirring occasionally.
- Add the peppadew peppers, their brine, red wine vinegar, white wine, and chicken stock. Bring to a simmer and cook for another 5 minutes.
- Nestle the seared chicken thighs and sausage pieces back into the pot amongst the vegetables. Sprinkle with fresh oregano and rosemary.
- 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.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.
- Serve hot, with a side of crusty bread or over a bed of cooked pasta if desired.
