Season chicken thighs with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown. Remove and set aside.

In the same skillet, add Italian sausage and brown for 4-5 minutes, breaking it into smaller pieces.

Add diced onions and sliced red bell peppers to the drippings. Sauté for 3-5 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes.

Add pickled cherry peppers and juice to the skillet. Cook for another 2-3 minutes.

Pour in dry white wine and deglaze the pan, scraping up any brown bits. Let it cook for about 2 minutes.

Add chicken stock, stirring to combine. Return chicken and sausage to the skillet. Bring to a simmer, cover, and cook for 20-25 minutes.

Garnish with fresh parsley and add red chili flakes if desired. Serve warm.