Method:

• Heat the oil at a high temperature in a large skillet. Colour the boerewors, but don’t cook through.
• Remove the boerewors from the skillet and turn down the heat to medium.
• Season the chicken pieces and add to the skillet, skin-side down. Brown the chicken and then remove from the heat.
• Add the onions, bell pepper and garlic, and sauté until slightly softened and coloured.
• Add the wine and allow to boil for about 5 minutes until the alcohol has cooked out.
• Add the stock, peppadews, lemon juice, and rosemary. Boil for a further 5 minutes.
• Add the chicken to the skillet and place in the oven. Bake for 15 minutes and then add the boerewors. Continue to bake for a further 15 minutes.
• Check to see if the chicken is cooked through. Either cook for a few more minutes or remove from the oven.
• Sprinkle with freshly chopped parsley and serve.