This is a dish of braised chicken with sausage and peppers, which fits into my collection of braised chicken thigh recipes, currently one of my favorite things. I have two recipes for it, this first one is from Serious Eats (it's a PDF).
Chicken Scarpariello (Serious Eats)
This next one is from Cook's Kitchen.
Ingredients
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Salt and pepper
1 tablespoons vegetable oil
8 ounces sweet Italian sausage, casings removed
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced thin
5 jarred hot cherry peppers, seeded, rinsed, and sliced thin (1/2 cup), plus 2 tablespoons brine
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour
3/4 cup chicken broth
2 tablespoons chopped fresh parsley
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken to skillet, skin side down, and cook without moving until well browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 3 minutes. Transfer chicken to plate.
2. Add sausage to fat left in skillet and cook, breaking up with spoon, until browned, about 3 minutes. Transfer sausage to paper towel–lined plate.
3. Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Add onion and bell pepper and cook until vegetables are softened and lightly browned, about 5 minutes. Add cherry peppers, garlic, and oregano and cook until fragrant, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and cherry pepper brine and bring to simmer, scraping up any browned bits.
4. Remove skillet from heat and stir in sausage. Arrange chicken pieces, skin side up, in single layer in skillet and add any accumulated juices. Transfer skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 25 minutes.
5. Carefully remove skillet from oven (handle will be very hot). Transfer chicken to serving platter. Season onion mixture with salt and pepper to taste, then spoon over chicken. Sprinkle with parsley. Serve.