By MaryAnn Dwyer, The Beach House Kitchen
Ingredients (for 4 servings)
- 2 Tbsp. olive oil
- 1 lb. bulk sweet Italian sausage
- 1 1/2 cups yellow onion, chopped
- 6 cloves garlic, minced
- 6 boneless, skinless chicken thighs
- salt and pepper
- 1 1/2 cups baby Yukon Gold potatoes, whole if super small, halved if larger
- 2/3 cup peppadew peppers, chopped with 1/3 cup brine
- 1 cup white cooking wine
- 1 cup low-sodium chicken broth
- 1/4 cup white wine vinegar
- 3 large sprgs fresh rosemary
Prep time: 30 minutes — Cook time: 5 hours — Total time: 5 hours 30 minutes
Instructions
- Add olive oil, sausage and onions to your slow cooker (or skillet) and brown until the sausage is no longer pink and your onions are just softened and translucent, adding in your garlic and cooking for an additional minute. Remove from your slow cooker with a slotted spoon to a bowl and set aside.
- Season your chicken thighs with salt and pepper and brown in your slow cooker (or skillet) on both sides, about 3 minutes each side. The chicken doesn’t need to fully cook in this step because it will cook on low later for 4-5 hours. You just want to brown it.
- Add back in the sausage, onions and garlic, as well as potatoes, peppadew peppers with the brine, wine, broth, white wine vinegar and the rosemary. Cover the slow cooker and cook on low for 4-5 hours or until the potatoes are fork tender and the chicken is cooked through (internal temp of 165 degrees F).
Notes
As I mentioned above, you only need to brown both sides of the chicken at first because it will cook fully in a slow cooker over 4-5 hours on low until it is no longer pink inside and registers 165 degrees F. I decided to add the potatoes right to the slow cooker so everything cooks together instead of making as a side in the oven.
