Generously season the chicken cubes with a judicious amount of salt and freshly ground pepper on both sides. Take a shallow bowl, combine 1/4 cup all-purpose flour along with an appropriate quantity of pepper to taste for dredging the chicken in. Shake off any excess flour before transferring it to a plate.

In a large skillet over medium-high heat, warm up a generous amount of olive oil until it shimmers. Gently place the chicken in the hot oil and cook, stirring occasionally, for about 4 minutes or until crisp and golden-brown. Remove from heat and transfer the cooked chicken onto a plate.

To the same skillet, add sausages and fry until lightly browned; breaking them up with a wooden spoon as they cook. Transfer the cooked sausages to the plate and set it aside.

Pour off all but enough fat to coat the bottom of the pan before adding onions, red bell peppers, green bell peppers, mushrooms and garlic. Cook these ingredients for 6-7 minutes or until tender.

Pour in some white wine into the skillet, bring to a boil then reduce heat and simmer vigorously until the liquid has reduced to a syrupy consistency – about 5 minutes.

Sprinkle 1 tablespoon of flour into the skillet and cook for 2 minutes, stirring constantly. Slowly pour in some chicken broth while whisking so as to create a smooth mixture.

Add the cooked chicken, sausage, peppadew brine, chicken stock, russet potato, 2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning and peppadew peppers; to the skillet and stir together. Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes or until potatoes are tender.

Remove from heat and stir in the butter and parsley. Taste and adjust seasoning as needed; such as additional salt, pepper or other herbs, to your preference. Serve warm .