Chicken scarpariello

Season the chicken thighs generously with salt and pepper.

Heat the oil in a large straight-sided skillet or dutch oven over medium-high heat until shimmering; lay the chicken in skin side down by hand or with tongs.

Cook until nicely browned and releasing easily, about 8 minutes.

Flip and cook 3 minutes more; transfer to a paper towel lined plate, leaving the oil in the pan.

Lower to medium and brown the sausages on both sides without cooking through.

Shut off the heat, transfer the sausage to a cutting board and cut each into three or four pieces.

Over medium-high heat cook the sliced onion and bell pepper, stirring and scraping up the brown bits, until starting to soften and brown, about 4 minutes.

Add the sage and garlic and saute until fragrant, about a minute.

Add the pickled cherry peppers and pickling liquid.

Add the wine and reduce by half, then the chicken stock and sugar.

Return the sausage and toss; nestle the chicken between, skin high and dry.

Cook in a preheated 350F oven until the chicken is tender and the juices have reduced to a rich saucy consistency; said as 'about 45 minutes' here and '30 minutes in the oven' in the introduction.

Serve from the skillet, a chicken piece and a few sausages per plate, vegetables and juices spooned over.