Ingredients

• 1lb - 450g Italian sausage, skin removed and cut into bite size pieces
• 1lb - 450g skinless, boneless chicken thighs, cut into bite size pieces
• 2 tbs all-purpose flour
• 1 ½ tsp Italian seasoning (divided)
• 3-4 tbsp olive oil, divided
• 1lb - 450g cremini (Swiss brown) mushrooms, chunky pieces
• 1 onion, chopped
• 1 red bell pepper, cut into bite size pieces
• 1 green bell pepper, cut into bite size pieces
• 3 cloves garlic, minced
• 1½ lb - 700g waxy potatoes, scrubbed, cubed into ½-inch pieces, and parboiled for 3-4 minutes
• ¾ cup - 180ml dry white wine
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 2¼ cups - 300ml homemade chicken stock
• Salt and pepper to taste
• Chopped fresh Italian parsley for garnish

Steps

• Step 1

  In a large frying pan over medium heat, pour 1 tbsp olive oil.

• Step 2

  Add the sausage pieces, cook until browned, about 6-8 minutes. Transfer to a bowl using a slotted spoon.

• Step 3

  Season chicken pieces with salt, pepper and half the Italian herbs. Place the flour on a shallow plate. Coat the chicken pieces in flour.

• Step 4

  In the same frying pan over medium heat, pour 1 tbsp olive oil.

  Add the chicken and cook until lightly browned on each side, about 4-5 minutes.Transfer the chicken to the bowl with the sausage.

• Step 5

  In another frying pan, heat 1 tbsp olive oil over medium heat. Add the parboiled potatoes and cook until golden, about 4-5 minutes. They should still be firm, not quite cooked. Set aside.

• Step 6

  In the same frying pan, add 1 tbsp olive oil. Add the mushrooms, onion, and bell peppers. Cook until tender, about 4-5 minutes.

• Step 7

  Stir in the garlic and cook until fragrant, about 1 minute. Deglaze pan with white wine, add the chicken stock, white wine vinegar, honey, remaining Italian seasoning and the cooked potatoes, season with salt and pepper.

• Step 8

  Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the sauce is slightly thickened, about 5 minutes. Return the browned chicken and sausage back into the pan.

• Step 9

  Cook and stir until heated through, about 3-5 minutes. Stir in chopped parsley just before serving.

Little Tips

Use a mix of sweet and hot Italian sausage for a balanced spice level.

If you prefer a thicker sauce, dissolve 1 tbsp of cornstarch in 2 tbsp water and add to the sauce before serving.