Ingredients
8
8 servings
- •1 pound Italian sausage, cut into 1/2 inch pieces
- •1 pound skinless, boneless chicken breast halves - cut into cubes
- •1 cup all-purpose flour
- •4 tablespoons olive oil
- •1 pound cremini mushrooms
- •1 large onion, diced
- •1 red bell pepper, cut into 3/4-inch pieces
- •1 green bell pepper
- •3 cloves garlic, minced
- •4 large potatoes
- •1 cup white wine
- •1 cup reduced-sodium chicken broth
- •1/4 cup brine from cherry peppers
- •1 teaspoon Italian seasoning
- •3/4 teaspoon salt
- •1 cup sliced hot cherry peppers
- •chopped fresh Italian parsley
Instructions
- Gather all ingredients.
- 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.
- Place flour in a shallow plate; dredge chicken pieces in flour to coat.
- 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.
- Add remaining 1 tablespoon oil to the Dutch oven. Add mushrooms, onion, and bell peppers. Cook until tender, 6 to 8 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- 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.
- Add Peppadew peppers and browned chicken and sausage; cook and stir until heated through and sauce is slightly thickened, about 3 minutes.
- Sprinkle with parsley before serving.
Nutritional Facts
Per 8 servings
- Calories: 477
- Carbohydrate: 32g
- Fat: 24g
- Fiber: 4g
- Protein: 30g
- Sugar: 6g
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