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1
Cut each chicken into twelve pieces as described in preceding recipe.
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2
Wash and pat the chicken pieces dry, then season them generously with salt and pepper.
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3
Preheat oven to 475 F. Heat 2 tablespoons of the olive oil in a large skillet.
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4
Add to the skillet as many pieces of chickenskin side down, and starting with the leg, thigh, and wing piecesas fit without touching.
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5
Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes.
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6
Remove the chicken pieces as they brown, and drain them briefly on paper towels.
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7
Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer.
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8
Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning.
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9
As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.
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10
Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it.
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11
Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute.
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12
Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half.
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13
Add the white wine, bring to a boil, and boil until reduced by half, about 3 minutes.
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14
Pour in the stock and bring to a boil.
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15
Pour the sauce over the chicken in the roasting pan and stir to coat.
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16
Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes.
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17
If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two.
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18
Once the sauce is thickened, toss in parsley and serve.
