In a heavy cast iron saucepan or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear 4-5 chicken thighs and 2-3 links of Italian sausage until they develop a golden-brown crust, approximately 5-7 minutes per side.

In the same pot, add sliced sweet onions and bell peppers to the remaining juices. Cook over medium heat, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.

Pour in 1 cup of white wine and ¼ cup of red wine vinegar, using a wooden spoon to scrape up the flavorful browned bits at the bottom of the pot. Allow the mixture to simmer for 2-3 minutes.

Return the browned chicken and sausage to the pot. Add 1 cup of chicken stock, ensuring the meat is mostly submerged. Bring the mixture to a gentle simmer, then cover the pot with a lid.

Preheat your oven to 350°F (175°C). After the initial stovetop simmer, place the covered pot in the oven and braise for about 30-35 minutes.

After 30 minutes, check the doneness of the chicken thighs with an instant-read thermometer to ensure an internal temperature of 165°F.

Ladle the Chicken Scarpariello onto plates, including both meat and sauce. Enjoy with crusty bread or creamy mashed potatoes.