Ingredients

• 1 pound bulk Italian sausage
• 1 pound skinless , boneless chicken thighs, cut into 1-inch cubes
• 0.25 cups all-purpose flour
• 2 tablespoons olive oil , divided
• 1 pound cremini mushrooms , quartered
• 1 onion , chopped
• 1 pepper red bell pepper , cut into 3/4-inch pieces
• 1 green bell pepper , cut in 3/4-inch pieces
• 3 cloves garlic , minced
• 1.5 pounds russet potatoes , scrubbed and cubed into 1/2-inch pieces
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth
• 0.25 cups brine from Peppadew peppers
• 1 teaspoon Italian seasoning
• 0.75 teaspoons salt
• 1 cup Peppadew peppers , halved
• chopped fresh Italian parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Cook sausage in a 5-to 6-quart Dutch oven over medium heat until browned, 6 to 8 minutes; transfer to a bowl with a slotted spoon.
3. 3 Place flour in a shallow plate; dredge chicken pieces in flour to coat.
4. 4 Heat 1 tablespoon oil in Dutch oven; add chicken and cook until lightly browned, 4 to 5 minutes. Transfer chicken to the bowl with sausage.
5. 5 Add remaining 1 tablespoon oil to the Dutch oven. Add mushrooms, onion, and bell peppers. Cook until tender, 6 to 8 minutes.
6. 6 Stir in garlic and cook until fragrant, about 1 minute.
7. 7 Stir in potatoes, white wine, chicken broth, brine, Italian seasoning, and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.
8. 8 Add Peppadew peppers and browned chicken and sausage; cook and stir until heated through and sauce is slightly thickened, about 3 minutes.
9. 9 Sprinkle with parsley before serving.

Nutrition per serving