Cooking Instructions

• Preheat oven to 425°F and set the rack to the middle level. Toss the potatoes with 6 tablespoons of olive oil and season with half of the salt and pepper. Spread the potatoes onto a parchment paper lined baking sheet cut side down. Roast for 30 minutes or until nicely browned on the bottom sides.
• Heat a large oven-safe pan to medium heat with the remaining olive oil. Add sausage links and sear until brown but not cooked all the way through (about 7-10 minutes total). Remove sausage and set aside. When cool enough to handle, slice into bite-sized pieces.
• Add bell pepper slices and cook for a few minutes or until they begin to soften. Remove peppers to the same plate with the sausage and set aside, tenting with foil to keep warm.
• Dry chicken pieces well with paper towels and season with the remaining salt and pepper. Using the same pan, sear chicken pieces skin side down until golden and crisp, then flip and cook for another 3-4 minutes. If required, use more olive oil for searing. Work in batches to not overcrowd the pan. Tent seared chicken with foil to keep warm.
• If there is too much oil and fat in the pan, pour it out, leaving ¼ cup in the pan. Add garlic cloves and sauté until golden, then add cherry peppers and cook for 2 minutes.
• Add white wine and vinegar, turning heat to high. Boil for 5-7 minutes or until liquid reduces by half, scraping the pan with a wooden spoon.
• Add chicken stock and bring to a boil, again reducing by half (about 5 minutes), then turn off the heat.
• Add bell peppers, sausage, and potatoes. Toss to coat. Nestle chicken pieces into the pan skin side up. Spoon sauce on top and cover tightly with foil. Bake for 20 minutes, then remove foil and continue baking for another 15-20 minutes or until chicken reaches an internal temperature of at least 185-195°F.
• Right when chicken is finished cooking, add parsley and toss to coat. Serve immediately.