Begin by patting the chicken thighs dry with a paper towel, then generously season them with salt and pepper on both sides.

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

In the same skillet, add the sliced Italian sausage and cook over medium heat for about 4-5 minutes until browned.

Stir in the minced garlic and sauté for about 30 seconds, then add the sliced bell peppers and hot cherry peppers, cooking for an additional 3-4 minutes.

Pour in ½ cup of white wine to deglaze the skillet, scraping up any browned bits, and let it simmer for about 3 minutes.

Add 1 cup of chicken broth, 2 tablespoons of cherry pepper vinegar, 1 tablespoon of lemon juice, and 1 teaspoon of oregano. Stir and bring to a gentle simmer.

Carefully place the browned chicken back into the skillet, cover, and let it simmer on low heat for 20-25 minutes.

Remove the lid and let the sauce simmer uncovered for an additional 5 minutes to thicken.

To serve, place chicken on plates and spoon the sauce and peppers over the top, serving with roasted vegetables or crusty bread.