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  • 1/2 cup (120ml) extra virgin olive oil (divided)
  • 1 1/2 pounds (680g) Italian sausage
  • 3 pounds (1.4kg) chicken thighs (trimmed of overhanging fat)
  • 1 tablespoon (10g) Diamond Crystal Kosher salt (divided)
  • 1 teaspoon black pepper (divided)
  • 2 pounds (908g) small potatoes (cut in half)
  • 2 large red bell peppers (sliced into 1/4" strips)
  • 15 cloves garlic (halved)
  • 1 1/4 cups (300ml) dry white wine
  • 3/4 cup (180ml) red wine vinegar
  • 1 1/4 cups (300ml) no-sodium chicken stock ()
  • 3 large hot cherry peppers (or to taste, quartered and seeds removed)
  • 1/2 cup minced Italian flat-leaf parsley
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Author:
James Delmage
Date:
10/4/2024
Servings:
8
Cook Time:
1 hr 15 min
Prep Time:
15 min
Total Time:
1 hr 30 min