3 pounds bone-in, skin-on large chicken thighs (we used six thighs weighing 8-ounces each) *See Notes below
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
3 Italian sausage links, each cut in half across the middle (not the long way)
2 pounds baby potatoes (we used brand “Little Potato Company,” their Dynamic Duo of mini red and white potatoes)
1 large sweet onion, cut into thick strips, about 12 ounces in weight
1 red bell pepper cut into thick strips
1 orange bell pepper cut into thick strips
1 yellow bell pepper cut into thick strips
1 green bell pepper cut into thick strips
2 tablespoons fresh garlic, chopped
¼ cup white wine
One large sprig of fresh rosemary
One or two sprigs fresh oregano
½ cup red wine vinegar
1 cup chicken stock
1 cup whole mild piquante peppers (we used Peppadew brand but a pickled cherry pepper would work)
3 tablespoons cold butter
Preheat oven to 400 degrees F. just before you start searing the chicken.
Salt and pepper both sides of chicken.
In a large skillet over medium high heat (ours was 12” across and 3” deep with straight sides), place the three tablespoons of olive oil and once shimmering, lay the chicken thighs in, skin down and sear for five minutes or until golden brown and crispy. Flip and cook for three more minutes then remove to a waiting platter.
Add the Italian sausage and brown, about 3-4 minutes. Remove to the platter with the chicken.
Pour off fat into a small glass pitcher and pour two tablespoons back in along with the potatoes.
Increase heat to high and shake the potatoes around during cooking for five minutes then remove to the same platter or a different one if full.
Pour in two more tablespoons of the reserved fat and reduce heat to medium high and add the onion, all of the peppers and the garlic and saute just three minutes. They will still be crunchy.
Add the wine to deglaze. Once evaporated, about one minute, add the whole rosemary, whole oregano and red wine vinegar and heat.
Nestle in the chicken, sausage and potatoes and pour in the stock and piquante peppers. Once hot and starting to bubble, cover and place in the preheated oven for 30 minutes, or until the chicken registers at least 160 degrees F. and the vegetables are tender.
Remove meat and vegetables to a platter and bring the liquid left in the pan to a boil and cook until reduced to about one cup. Remove from heat and stir in the cold butter to form a slightly thick sauce, then pour over the platter of meat and vegetables or serve on the side.
*If your chicken thighs are smaller than 8-ounces each, the cooking time will change. So that everything is done at the same time, as you are nestling everything back in the pan, leave the partially cooked chicken out and continue to cook the mixture in the pan for five more minutes. Then add the chicken, cover and put into the oven. Check for doneness after 20 minutes and remove once everything is fully cooked.