Preheat oven to 350°F.

Heat oil in a large iron skillet, medium heat. Season chicken thighs to your taste. Sear the chicken, skin side down, until the skin is brown and crisp. Turn over the thighs and cook for 3-4 minutes to brown the non-skin side. Remove to plate. We will finish cooking later.

Add the sausage to the skillet and brown. About 3-4 minutes per side. Remove and plate with chicken.

Add some butter, onions, bell pepper, jalapeño and chili pepper to skillet and cook until softened. Add garlic and cook for 30 seconds.

Add wine and cook to reduce volume by half. Add pickled peppers and pickling juice. Bring to a boil and add chicken stock.

Slice sausage and add to skillet. Then place each thigh skin side up in the skillet so most of the chicken is immersed in the liquid but the skin is above the liquid. Bring the liquid to a boil and then place the skillet in the oven. Cook in oven for about 30 minutes or until the chicken internal temperature reaches 165°F and the skin is good and crispy.