Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken (cut into 1 1/2 inch cubes)
  • 1/4 cup (plus 1 tablespoon) all-purpose flour (divided)
  • to taste salt
  • to taste pepper
  • olive oil
  • 1 pound Italian sausage (casing removed)
  • 1 large onion (diced)
  • 1 red bell pepper (seeded, cut into 1 1/2 inch pieces)
  • 1 green bell pepper (seeded, cut into 1 1/2 inch pieces)
  • 16 ounces cremini mushrooms (quartered)
  • 4 large cloves garlic (minced)
  • 1 cup white wine
  • 2 cups chicken broth
  • 1/2 cup peppadew pepper brine
  • 1 russet potatoes (3/4 inch diced)
  • 1 tablespoon Italian seasoning
  • 1 cup peppadew peppers (cut in half)
  • 2 tablespoons butter
  • 2 tablespoons parsley (chopped)

Instruction

  • Season chicken cubes generously with salt and pepper on both sides. Add 1/4 cup All-Purpose flour to a shallow bowl and dredge chicken pieces in flour, shaking off excess.
  • Heat 2 tablespoon olive oil, in a large high sided skillet or Dutch oven, over medium heat then add floured chicken and brown on both sides. Remove to a plate and set aside.
  • Add sausage to skillet and cook, over medium heat until its just browned. Remove sausage to the plate containing chicken and set aside. Remove skillet from heat and pour off all but enough fat to just coat the bottom of the pan.
  • Add onions, red bell pepper, green bell pepper, mushrooms, and garlic. Cook on medium for 6-7 minutes. Sprinkle skillet with remaining 1 tablespoon flour and cook, stirring constantly, for 1 minute. Add white wine, and bring to a boil. Reduce heat and simmer vigorously, until the wine has reduced to a thick, syrupy consistency, about 5 minutes. 
  • Add peppadew brine, chicken stock, russet potato, 2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning, and Peppadew Peppers. Bring to a boil, then reduce heat and simmer, covered until potatoes just tender, about 20 minutes. 
  • Stir in butter and add browned chicken and sausage and cook until heated through and edges of potatoes are slightly crumbling. Serve over cooked angel hair pasta. Sprinkle with chopped parsley and serve.