1 tbs light olive oil
8 ounces sweet Italian sausage, casings removed
2 pounds bone-in, skin-on chicken breast halves (I only had boneless, skinless chicken)
Kosher salt and ground black pepper
1 medium onion, halved and sliced 1/4 inch thick
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch strips
3–5 pickled hot cherry peppers , stemmed, seeded, and roughly chopped
3 medium garlic cloves, minced
2 tsp granulated sugar
1/3 cup white wine vinegar plus 2 additional tbs
3/4 cup low-sodium chicken broth plus 1 tbs
1 tsp cornstarch
1 tsp minced fresh thyme leaves
1 tbs minced fresh parsley leaves
Heat oven to 375
Heat olive oil in a skillet over medium high heat. Add sausage and break apart. Cook until no longer pink and remove to a paper lined plate.
Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides until golden brown. Transfer to a plate. Wipe out skillet and return it to the stove top.
Add a bit more olive oil and cook onion for about two minutes. Add the red pepper and cherry peppers. Cook until they begin to soften, about 4 minutes. Add garlic and cook for 30 seconds. Add sugar, 1/3 cup vinegar, and 3/4 cup broth. Bring mixture to boil, scraping up browned bits from the bottom of the pan.
Place the onion and peppers in a baking dish, mine is a bit smaller than a 13x9 pan. Then place the sausage and chicken.
Bake in the oven until the chicken is cooked through.
Combine the 1 tbs stock, cornstarch, thyme.
Remove baking dish from the oven. Remove the pan juices and put into a small sauce pan and heat on high until bubbling. Add the cornstarch mixture and allow to thicken.
Adjust seasoning of the sauce, you can add a bit more vinegar. Spoon the sauce around the chicken and serve immediately.
I served this with baked potatoes. This came out really good and I loved the hot peppers with it.