Heat 2 tablespoons of LIA Extra Virgin Olive Oil in a heavy cast-iron pan or Dutch oven over medium-high heat. Add chicken thighs and Italian sausages, searing them until they are golden brown on all sides, about 5-7 minutes. Remove the meats to a plate, allowing them to rest while you prepare the vegetables.

In the same pan, add the diced sweet onion and bell peppers. Sauté over medium heat for about 5 minutes until the vegetables are softened and fragrant, scraping any browned bits from the bottom of the pan.

Return the browned chicken thighs and sausages to the pan with the vegetables. Pour in ¼ cup of red wine vinegar, followed by ½ cup of white wine and 1 cup of chicken stock. Stir gently to combine, bringing the mixture to a simmer. Carefully cover the pot and transfer it to a preheated oven set to 375°F, allowing it to braise for about 30 minutes.

After 30 minutes, check the Chicken Scarpariello for doneness. The chicken should be tender and reach an internal temperature of 165°F. If necessary, return it to the oven for an additional 5-10 minutes.

Remove the Chicken Scarpariello from the oven, letting it rest for a few minutes. Serve the dish warm, spooning the savory sauce over each portion along with the vibrant peppers and onions.