INGREDIENTS-
1 1/2 pounds fingerling potatoes, halved lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
3 links of sweet Italian sausage
6 skin-on, bone-in chicken thighs
2 large onions, chopped
1/2 large red bell pepper, chopped
6 garlic cloves, finely grated
1 cup of dry white wine
1 cup chicken broth
1/2 cup chopped hot, sweet pickled Peppadew peppers in brine
1/4 cup white wine vinegar
3 sprigs rosemary
Chopped parsley, for serving
DIRECTIONS-
Toss potatoes with 3 Tbsp. heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes, they will not be fully cooked. Transfer to a plate.
Cook in the same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes, they will also be undercooked. Transfer to plate with sausage. Cook onions, bell pepper, and garlic in the same skillet over medium-high heat, stirring occasionally and scraping the bottom of the pan, until tender and beginning to brown, 10–12 minutes. about 5–10 minutes. Top with parsley and serve with roasted potatoes alongside.