Classic American-Italian recipe with juicy chicken thighs, mouthwatering sweet Italian sausage, and peppers.
Heat 1 tbsp of oil over medium-high heat.
Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
Heat 1 tbsp oil in the same skillet.
Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
Drain fat from skillet.
Heat remaining 1 tbsp oil in the same skillet.
Add chopped onion and 1/2 tsp salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
Add bell peppers and garlic. Cook and stir for 5 minutes.
Stir in half of the chicken broth. Cook until half of the liquid is reduced.
Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
Garnish with fresh chopped parsley.