Found this recipe to incredibly delightful! The finished sauce was truly complemented by using white basalmic vinegar and the chopped cherry peppers in the brine really presented a perfect finish to the dish! Adding a little red pepper flake on the chicken when seasoning before the pan brought out a touch of heat with it. Delicious!!!

Wonderful flavor. I like more heat so I would tweek the heat with hot sausage and pepper flakes

Needed more heat. Would use Spicy sausage next time and would add ether pepper flakes or something to add more heat. Very tasty

Tonight was the first time I made this dish. Your recipe looked most appealing and trustworthy. There were 6 of us and I wanted leftovers, so I doubled it and it was terrific! I had to tweak the timing, but it all worked out fine. Will definitely make it again!

Tasty and quite forgiving recipe. Being in Canada I had a hard time finding the Peppadew peppers and didnt want to take a chance at changing the taste too much with other jarred peppers. Also completely forgot to get parsley before getting things ready so had to skip that as well. Made for a very tasty and filling meal, the veggies/sauce ended up plenty vinegar-y even without the Peppadew's.

Delicious! I was a bit skeptical prior to making this dish because I just couldn't 'taste' how all the combination of flavors would work. I went ahead with the recipe anyway because of the glowing reviews and am so glad I did. This meal is a beautiful combination of savory, sweet and sour. I will most definitely make it again. I served with mashed potatoes instead of fingerling potatoes because it just seemed better for my palate. When I make it again, I'll serve mashed potatoes as it just worked so well with this dish.

Definitely saving this recipe as a repeat recipe. Made it today while we had a snow storm going, bold flavor and keeps you warm. A+ Will probably make mashed potatoes next time as a bottom for the plate.

This was an excellent dinner dish. I made it last night for a dinner party and people loved it. I made two minor modifications. I used boneless skinless thighs instead of the recommended bone in/skin on and it worked really well. I also added a sprinkle of crushed red pepper to balance the sweet/sour/savory with a little heat. I cooked everything earlier in the day up to the stage where it goes in the oven. Then I set it aside and baked it once my guests arrived. It took a little longer in the oven, but meant I wasn't cooking last minute. I would definitely make this again and highly recommend.

really good! probably won't use the sausages next time (I don't like dishes with two kinds of meats) but the sauce is amazing. Also, I roasted the potatoes as the first step; next time I won't put the potatoes in the oven until I add the broth to the skillet so they are hot. And will also make more potatoes. Overall really delish!