Season the chicken cubes on both sides liberally with salt and pepper. In a shallow bowl, dredge chicken pieces in 1/4 cup all-purpose flour, shaking off excess.

In a large high-sided skillet or Dutch oven, heat 2 tablespoon olive oil over medium heat, then add floured chicken and brown on both sides. Place on a plate and set aside.

Cook until the sausage is lightly browned in the skillet over medium heat. Set aside the sausage on the plate with the chicken. Remove skillet from heat and pour off all but enough fat to coat the pan's bottom.

Combine the onions, red bell pepper, green bell pepper, mushrooms, and garlic in a mixing bowl. Cook for 6-7 minutes on medium heat. Cook, stirring constantly, for 1 minute after adding the remaining 1 tablespoon flour to the skillet. Bring the white wine to a boil. Reduce the heat to low and vigorously simmer for 5 minutes, or until the wine has reduced to a thick, syrupy consistency.

Combine peppadew brine, chicken stock, russet potato, 2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning, and peppadew peppers in a mixing bowl. Bring to a boil, then reduce to a low heat and cover for 20 minutes, or until potatoes are just tender.

Cook until heated through and the edges of the potatoes are slightly crumbling after adding the browned chicken and sausage. Serve with angel hair pasta that has been cooked. Serve with chopped parsley on top.