Season the chicken thighs generously with salt and pepper on both sides. Let them sit while heating up your skillet.

In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Sear the chicken for about 5-7 minutes on each side until golden brown. Transfer to a plate and cover.

In the same skillet, add the sliced Italian sausage. Cook over medium heat for about 5 minutes until browned.

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Stir in the sliced bell peppers and hot cherry peppers, cooking for 3-4 minutes until they begin to soften.

Pour in 1 cup of dry white wine, scraping up any bits stuck to the bottom. Bring to a simmer for 2-3 minutes.

Add chicken broth, cherry pepper vinegar, lemon juice, and oregano. Stir well and let flavors meld for about 2 minutes before adding chicken back in.

Return chicken thighs to the skillet and simmer on low heat for 15-20 minutes until tender.

Serve hot, spooning extra sauce and peppers over each piece.