Preheat an oven to 350°F/176°C.

Generously sprinkle the chicken pieces with salt. Slice the sausage into bite sized pieces.

Heat a large sauté pan or braising pan over medium heat, and add enough olive oil to coat the bottom. In batches, sear the chicken pieces until the skin has picked up some browning color on all sides. Remove from the pan and set aside.

Add the sausage pieces in a layer. Sear and flip until browned on all sides. Remove from the pan and set aside with the chicken. Leave any fat in the pan.

In the same pan, add the bell pepper and onion slices along with a sprinkle of salt. Sauté and scrape any browned fond on the bottom of the pan for 2-3 minutes, or until the vegetables begin to soften.

Add the garlic and bloom for another minute, or until fragrant. Add the jarred peppers to the mix (either drain them or just add them with their liquid if you want a brighter, brinier final fish).

Add in the broth (and/or wine), vinegar, sugar, and a sprinkle of salt and pepper. The liquid should taste pleasantly bright and acidic, but be balanced with the sugar and salt. Adjust as needed.

Nestle the sausage pieces in a layer into the vegetables. Add the seared chicken in a layer on top, skin side up.

• The broth can submerge most of the vegetables and some of the sausage, but the chicken pieces should be above the liquid so the skin can continue to cook and crisp in the oven.

Slide the pan into the preheated oven and bake uncovered for ~25 minutes or until the chicken pieces are fully cooked through, the broth has reduced and softened the vegetables.

• Use a thermometer. The chicken internal temperature should be at least 175°F/80°C.

Taste the broth/vegetables and adjust with more salt, pepper, or an extra splash of vinegar for acidity. Garnish with parsley and serve.