2 - 4 skin on bone in chicken thighs
3 - 6 sausages
1 cup jarred piquillo peppers, sliced
1 cup banana or pepproncini peppers, sliced
1 cup cherry peppers, sliced
1 red bell pepper, diced
1 onion, diced
3 - 4 garlic cloves, diced
1/2 cup white or red wine
2 cups stock mixed with 1 tbsp Worcestershire sauce
Fresh herbs for garnish
Preheat oven to 375. Remove chicken from fridge 45 min before you cook.
Get a cast iron enamel pot (dutch oven) on med high heat. Pat chicken dry and season both sides with salt. Once pot is hot, add oil then add chicken skin side down. Cook chicken until skin is gold and crispy, 4 - 6 minutes. Flip chicken and brown the other side. Cook another 4 - 6 min, then remove chicken.
Next add sausage and brown on all 4 sides, approx 2 min a side. Then remove sausage.
(Note: if you're only making this for 2 people and using only 2 chicken thighs and 3 sausages you can brown chicken and sausage at the same time).
Next add your onion and bell pepper and a pinch of salt. Cook onion and peppers till onion is at least translucent, or even starting to brown. Once it looks done, make a hole in your onion and peppers and add garlic. Cook 1 min, then mix together. Deglaze with wine scrapping the bottom of the pot. Reduce wine till it's almost gone, then add HALF your pickled peppers.
Next nestle the chicken and sausage into the pot chicken skin side up. Slowly add your stock being mindful to not pour over the crispy chicken skin until the liquid is almost to the top of the chicken, but NOT covering the skin.
Cover and place in the oven 20 min. Remove lid and cook another 10 min. Remove from oven, add the remaining peppers as well as any fresh herbs or sliced green onions for garnish.
