Season chicken thighs with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove chicken and set aside.

In the same skillet, add hot Italian sausage links and cook for 5 minutes, turning occasionally until browned. Remove and set aside.

Add sliced onion and red bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in chopped garlic and sauté for 1 minute.

Add pickled cherry peppers and juice to the skillet, cooking for another 2-3 minutes.

Pour in dry white wine and deglaze the pan, scraping up any browned bits. Let simmer for 2-3 minutes.

Add chicken stock to the skillet and bring to a gentle simmer.

Return seared chicken thighs and browned sausage to the skillet, nestling into the sauce. Cover and simmer for 20-25 minutes until chicken is cooked through.

Remove from heat and let rest for a few minutes. Serve hot, garnished with fresh parsley.