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1
Heat the oil in a dutch oven over medium-high heat.
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2
In batches, brown the chicken, about 5 minutes on each side.
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3
Remove the chicken and drain on paper towels.
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4
Add the sausage and saute until brown.
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5
Remove with a slotted spoon and drain.
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6
In the same pan, saute the bell peppers, jalapenos, onion and garlic until soft and beginning to brown, about 5 minutes.
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7
Remove and drain.
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8
Pour oil from pan.
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9
Return the sausage, chicken and vegetables to pan.
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10
Add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano, salt and pepper.
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11
Cover and simmer until chicken is cooked through, about 10 minutes.
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12
Uncover and continue cooking until the sauce has reduced slightly, about 10 minutes.
