Chicken Scarpariello

Preheat the oven to 350°F.

Season the chicken thighs all over with the salt and pepper. Heat the olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat. When the oil is shimmering, add the chicken thighs skin side down. Allow them to sear until the chicken skin releases easily from the pan and has become crispy and golden brown, 6 to 8 minutes. Using tongs, flip the chicken thighs and cook them for 3 more minutes. Transfer them to a plate.

Add the sausages to the pot and sear them for about 1 minute, until they are nicely browned. Flip the sausages and sear for 1 more minute, then transfer to the plate with the chicken thighs.

Add the onion, bell peppers, garlic, and rosemary to the pot and cook until the onions are beginning to soften and become translucent, about 5 minutes. Add the chicken broth, white wine, and pepper brine and stir, using a wooden spoon to nudge up any browned bits from the bottom of the pan. Bring the liquid up to a simmer, then cook for about 5 minutes, allowing some of the liquid to evaporate.

Add the chicken thighs skin side-up and sausages back to the pot, nestling them in amongst the vegetables. Nestle the pickled peppers and potatoes around the chicken thighs and sausages and spoon some of the cooking liquid over the potatoes. It's okay if everything isn't covered by liquid. Cover the pot, then transfer it to the oven. Let cook for about 45 minutes, until the chicken and potatoes are tender and cooked through. Taste the sauce and season with more salt and black pepper if needed.

Place a chicken thigh, sausage, and some vegetables onto each serving plate. Spoon over some of the cooking liquid. Serve with crusty bread or cooked pasta.

For a thicker sauce, remove the meat and most of the vegetables to a deep platter and set the pot on the stove over medium heat. Simmer until reduced a bit, then spoon over the top.

Store any leftovers in the refrigerator, covered, for up to 3 days.