One-Pan Chicken, Sausage, Peppers, and Potatoes

Ingredients

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