2 pounds boneless chicken breast and thighs (with the skin on!)
1 pound Sweet Italian Sausage, loose
1 medium onion, sliced
1 Tbsp olive oil
1 red bell pepper, cut into strips
6 pickled hot cherry peppers, seeded and cut into strips
3 peeled and pressed garlic cloves
2 tsp brown sugar
White vinegar
3/4 cup chicken stock
1 tsp cornstarch
1 tsp thyme, minced
1 bay leaf
1/2 tsp oregano dried
1 Tbsp parsley, minced
Salt, Pepper, Red Pepper Flakes

Pre-heat an oven to 350 F. Cut chicken into 2-3 pieces. Break sausage (remove and discard casing if needed) into small chucks.

In an oven proof non-stick skillet, heat 1 tsp oil to shimmering and add sausage meat. Cook until browned. Remove sausage and pour off fat. Add 2 tsp oil and heat again to shimmering. Add chicken skin side down and cook until browned. Remove chicken and pour off fat.

Add back 1 Tbsp sausage fat and heat to shimmering. Add onion and cook 2 minutes or until softened. Add peppers and cook 4 minutes or so. Add garlic and cook until fragrant. Add sugar, 1/3 cup vinegar, bay leaf,  and 3/4 cup broth, bring to boil and scrap fond. Return sausage to pan. Add chicken skin side up on top. Put into oven until chicken reaches 160 F (20-30 minutes). Remove from oven and place chicken on platter to rest. Return pan to stove.

Mix cornstarch to water or broth and make paste. Add to pan and mix to thicken. Add thyme and oregano. Adjust flavor with vinegar, salt, pepper and red pepper flakes. Put onion-pepper mixture on plate (I layer over noodles) and place chicken breast on top. Sprinkle with parsley and serve.