Start by dicing your chicken thighs into 1-inch pieces. Toss them in a bowl with flour, Italian herb blend, and smoked paprika to coat evenly. This gives the chicken a beautiful crust when browned.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, ensuring not to overcrowd the pan. Brown them on all sides until you’ve got a golden crust. This locks in the juiciness. Remove the chicken and set aside.

In the same skillet, add another tablespoon of olive oil. Toss in the diced onions and sauté until translucent. It’s time to add the garlic, green and red bell peppers, and mushrooms. Cook until everything is tender.

Deglaze the skillet with balsamic vinegar, scraping up any brown bits – that’s where the flavor hides. Pour in the white wine and let it reduce by half. Add the chicken broth, Peppadew brine, and red pepper flakes if you like a bit of heat.

Return the browned chicken to the skillet. Add the diced potatoes and Peppadew peppers. Cover and simmer on low until the chicken is thoroughly cooked and the potatoes are tender, about 25-30 minutes. Give it a taste and adjust seasoning if necessary.