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1
Coat a large, wide pan with olive oil and bring the pan to a medium-high heat.
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2
Add the sausage and brown well.
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3
Remove the sausage with a slotted spoon and reserve.
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4
Season the chicken generously with salt and add to the pan that the sausage was browned in.
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5
Brown the chicken well.
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6
Once the chicken is brown on all sides, remove it from the pan and reserve.
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7
Drain the oil from the pan and return it to the heat.
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8
Coat the pan lightly with new olive oil, add the onions, and season with salt.
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9
Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes.
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10
Add the garlic and cook for 2 to 3 more minutes.
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11
Add the wine to the pan and reduce it by half.
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12
While the wine is reducing, scrape any browned bits off the bottom of the pan.
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13
Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano.
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14
Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes.
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15
Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
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16
Taste and adjust the seasoning, if needed.
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17
The finished dish should be slightly soupy, spicy, and delicious.
