1½ pounds Red Potatoes, halved
6 tbsp extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz Chicken Stock
3 links Sweet Italian sausage
6 Chicken Breasts with skin
2 large Onions, chopped
½ large Red Bell pepper, chopped
8 Garlic cloves, finely grated
1 cup Chardonnay, dry
1 cup low-sodium Chicken stock
½ cup chopped Peppadew peppers
¼ cup Champagne vinegar
4 sprigs rosemary, chopped
Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack for 15 minutes. Add chicken stock to pan and continue cooking potatoes until tender and cut sides are browned, 15 minutes more; set aside.
Meanwhile, heat the remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes. Transfer to a plate.
Season the chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes. Transfer to plate with sausage.
Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add stock, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Place chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and a thermometer inserted into thickest part of breast registers 165°, 5–10 minutes. Serve with roasted potatoes alongside.
Grapefruit Rosemary Mimosa
1/2 cup sugar
1 cup water
4 large sprigs Rosemary
2 1/2 cups Grapefruit juice, fresh
1 cup Grapefruit rum
3/4 cup rosemary simple syrup
1/4 cup Grapefruit sorbet
Make the simple syrup. In a small pot on medium heat, bring the sugar, water and rosemary mixture to a simmer. Simmer for 30 minutes or so until it gets thicker and syrupy.
Juice the grapefruits until you get 2 1/2 cups. Strain the juice. You can add a little pulp in if you want to, but its best to strain at least most of it. Add the rum and simple syrup. Stir well. Pour into a container and place in the freezer. Freeze until solid.
When the sorbet is frozen, scoop 3 to 4 tbsp. of the sorbet into each glass and top with sparkling wine or champagne.