3 links, of course pork sausages halved by twisting as shown
6 large chicken thighs, bone in, skin on, trimmed of excess fat
2 large onions, sliced
1 large red bell pepper, sliced
6 cloves garlic peeled, crushed
1 cup dry white wine
1 cup chicken stock
½ cup pickled Peppadews, spicy or mild
¼ cup Peppadew Pickling Liquid
¼ cup white vinegar
2 sprigs rosemary
Salt and Pepper
Fresh parsley, chopped
METHOD
1. Preheat the oven to 220°C and arrange the oven racks in the upper and lower thirds of the oven.
2. Layout the halved baby potatoes on a rimmed baking sheet lined with baking parchment and toss with 3 tablespoons olive oil, rosemary, crushed skin on garlic, salt and pepper. Flip the potatoes so they are all face side down on the baking sheet.
3. Roast on the lower oven rack for 20-30 minutes until browned and tender.
4. Heat a large oven proof skillet over medium heat and add 3 tbsp olive oil. Once hot, add the sausage to cook for 6-8 minutes until browned on all sides. Transfer to a plate. It's ok if they are not cooked through at this point.
5. Season the chicken thighs liberally with salt and pepper and add to the hot pan the sausages were cooked in. Cook for 8-10 minutes, turning occasionally until both sides are golden brown. Transfer the browned chicken to the plate with the sausage.
6. Drain excess oil from the skillet and add the onions, bell pepper, and garlic. Cook, stirring occasionally until the peppers and onions begin to brown. About 8-10 minutes.
7. Add the dry white wine to the pan and cook until reduced and the smell of alcohol is no longer strong. About 8 minutes before adding the broth, Peppadews, vinegar, pickling liquid and rosemary. Bring the mixture to a boil and simmer for about 5 minutes until reduced.
8. Return the chicken to the pan with the skin side up and palace the skillet in the oven on the upper rack for 10 minutes to cook.
9. Add the sausages to the pan and return to the oven to cook for an additional 5-10 minutes until the chicken is cooked through.
10. Serve garnished with fresh parsley alongside roasted baby potatoes.
