Begin by seasoning the bone-in chicken thighs generously with salt and black pepper. Heat a large skillet over medium-high heat and add vegetable oil. Sear the chicken thighs in the hot oil for about 5-7 minutes, until they develop a golden-brown crust. Once beautifully browned, remove the thighs from the skillet and set them aside.

In the same skillet, with the residual oil, add the Italian sausage links. Sauté them for about 4-5 minutes until they are crispy and browned all over. Once done, take the sausage out and place it on the plate with the chicken.

Add the sliced onions, bell peppers, and chopped garlic into the skillet. Sauté for about 5 minutes until the vegetables have softened and the onions are translucent.

Stir in the pickled cherry peppers and their juice, mixing everything well for about 2-3 minutes.

Pour in the dry white wine to deglaze the pan, scraping gently with a wooden spoon. Allow it to reduce slightly for about 2-3 minutes.

Add the low-sodium chicken stock, stirring to incorporate. Return the browned chicken thighs and sausage back to the skillet. Let the mixture simmer on medium-low heat for 20-25 minutes until the chicken is fully cooked through.

Sprinkle fresh chopped parsley on top and serve hot. Optionally add red chili flakes for guests. Enjoy with crusty bread or a fresh side salad.