Begin by generously seasoning 2 pounds of chicken thighs with salt and pepper on both sides. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side until golden brown. Set aside.

In the same skillet, add ½ pound of sliced Italian sausage and brown for 4-5 minutes. Set aside.

Add 4 cloves of minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Stir in 2 sliced bell peppers and ½ cup of sliced hot cherry peppers. Cook for 3-4 minutes.

Pour in ½ cup of white wine and simmer for 3-4 minutes, scraping up brown bits from the pan.

Add 1 cup of chicken broth, 2 tablespoons of vinegar from cherry peppers, 1 tablespoon of lemon juice, and 1 teaspoon of oregano. Stir and simmer.

Return the chicken to the skillet and simmer uncovered for 20-25 minutes until fully cooked.

Allow the sauce to thicken slightly. Adjust heat as necessary.

Serve the Chicken Scarpariello on a warm plate, spooning extra sauce and peppers over the top.