Instructions

Heat a large, heavy bottomed skillet over medium heat. Add the olive oil and heat until the oil begins to shimmer, about 2 minutes.
Add the sausages and cook until nicely browned, about 3 minutes. Turn the sausages and cook for another 3 minutes. Remove from the pan.
Add the garlic and saute 1 – 2 minutes until brown but not burned! Remove from the pan and reserve.
Add the chicken and season with salt and pepper. Cook until browned on both sides, about 3 minutes per side. Remove from pan and reserve.
Add the onions and bell peppers and saute for 2 – 3 minutes until the onions are translucent and beginning to turn golden.
Add the wine, stock, garlic and rosemary, scraping up any browned bits.
Increase the heat to high and boil until reduced by a third, about 6 – 8 minutes.
Reduce the heat to medium and add the chicken, sausage and peppadew peppers back to the pan.
Cook, until the chicken reaches 165 degrees on an instant, read thermometer, about 5 – 7 minutes.
Garnish with parsley and serve with rice or roasted potatoes.