For the Chicken and Sausage:

• 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
• 1 pound Italian sausage (cut into 2-inch pieces)
• 2 tablespoons olive oil
• Salt and pepper (to taste)

For The Potatoes:

• 1 cup baby potatoes (halved)
• Olive oil (for tossing)
• Salt and pepper (to taste)

For the Sauce:

• 1 small onion (finely chopped)
• 4 cloves garlic (minced)
• 1 cup chicken broth (low sodium or no sodium added)
• ½ cup dry white wine
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 cup jarred pickled cherry peppers (halved, mild or hot depending on preference)
• ½ cup brine from the cherry peppers
• 2 medium red bell peppers (sliced, optional for color)
• 1 sprig fresh rosemary (or thyme)

For Garnish:

• Fresh parsley (chopped)
• Lemon wedges (optional)