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Preheat oven to 475deg. F.
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Wash and pat the chicken pieces dry,
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Sprinkle with salt and pepper.
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Heat 2 tablespoons of the olive oil
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in a large skillet. Add as many
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pieces of chicken, skin side down as
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you can without them touching
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Cook the chicken, turning as necessary,
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until golden brown on all sides,
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about 8 minutes.
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Remove the chicken pieces as they brown
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and drain them briefly on brown paper.
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Place the drained chicken pieces in a
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roasting pan large enough to hold
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all of them in a single layer.
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Repeat with the remaining chicken,
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adding more oil to the pan as necessary
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and adjusting the heat.
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As room becomes available in the
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skillet after all the chicken has been added,
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tuck in pieces of sausage and
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cook, until browned on all sides.
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Remove all chicken and sausage from the pan,
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add the garlic and cook until golden, being
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careful not to burn it. Scatter the cherry peppers
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into the skillet, season with salt and pepper
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and stir for a minute. Pour in the vinegar and
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bring to boil, scraping the browned bits that
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stick to the skillet into the liquid and cook
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until the vinegar is reduced by half. Add the white wine,
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bring to a boil and boil until reduced by half,
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about 3 minutes.
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Pour in the stock and bring to a boil. Pour the sauce over the
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chicken in the roasting pan and stir to coat. Place
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the chicken in the oven and roast, stirring occasionally,
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until the sauce thickens, about 10 mins, stirring,
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until it is reduced, about a minute or two. Once the sauce is
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thickened, toss in parsley and serve.
