6 boneless skinless chicken thighs (about 1.5 lb)
4 hot Italian sausage links
3 tablespoons olive oil
2 tablespoons unsalted butter
1 lb baby gold potatoes, halved
7 oz crimini mushrooms, sliced
1 Spanish onion, thinly sliced
5 garlic cloves, thinly sliced
12 oz sliced cherry peppers, drained
24 oz chicken stock
24 oz Carbone Sweet Peppers and Onions Sauce
1/3 cup chopped parsley
Salt and pepper to taste

1. Prepare the Chicken: Season each piece of chicken liberally with salt and pepper on both sides.
2. Sear the Chicken: Heat an 8-quart Dutch oven over medium-high heat. Add the olive oil and butter. Once hot, add the chicken pieces, flat side down. Sear until browned (about 7 minutes). Flip and brown the other side, then remove the chicken and set aside on a plate
3. Brown the Sausages: In the same pot, add the sausage links. Brown them on both sides (about 3 minutes per side). Remove and reserve with the chicken.
4. Cook the Vegetables: Add the sliced mushrooms and halved potatoes to the pot. Season with a pinch of salt and sauté until they begin to brown, about 5-7 minutes.
5. Add Aromatics: Stir in the sliced onion, garlic, and a bay leaf. Cook until the onions are soft and translucent, about 4-5 minutes.
6. Combine Ingredients: Return the chicken and sausages to the pot. Add the cherry peppers, chicken stock, and Carbone Sweet Peppers and Onions Sauce. Stir well to combine.
7. Simmer: Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
8. Finish and Serve: Remove from heat, discard the bay leaf, and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste.