For the Chicken:

• 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1/2 pound Italian sausage, cut into 1-inch pieces
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup sliced pickled cherry peppers (or banana peppers)
• 1 tablespoon butter

For Garnish:

• Chopped parsley