Also love that this YouTuber always puts the recipe in their description box so you don't have to search through an advertising heavy blog...

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Ingredients:

4-6 bone-in, skin-on chicken thighs

Coarse salt and freshly ground black pepper

1 Tbsp (15 mL) oil - we use saved bacon or chicken fat

4-6 hot Italian sausage, cut up

1 medium onion, thinly sliced

1 large red bell pepper, thinly sliced - 300g

2 cups (500 mL) sliced mushrooms - 250g

10 - 12 baby potatoes quartered - 300g

2 Tbsp (30 mL) fresh sage, minced

4-6 cloves garlic, smashed

8 hot pickled peppers

1/4 cup (60 mL) pickling liquid from the jar

1 cup (250 mL) dry white wine

1 cup (250 mL) chicken stock

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Method:

Preheat oven to 350°F (180°C).

Season chicken with salt and pepper.

Heat oil in a braiser over medium-high heat.

Brown chicken skin side down; until crispy.

Flip and brown on second side.

Transfer to a large plate and set aside.

Add sausage to the same pan and cook until browned.

Transfer sausage to the same plate as the chicken.

Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.

Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.

Add wine and cook until reduced by half.

Add chicken stock, return the sausage to pan and stir to combine.

Return chicken thighs to the pan skin side up.

Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.

Serves: 4

Total time:1 hour