Brown the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken in the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.

Cook the Sausage: In the same skillet, add the Italian sausage. Use a wooden spoon to break it up into bite-sized pieces. Cook for 5-6 minutes until browned and cooked through. Remove the sausage and set aside with the chicken.

Sauté Aromatics: If there is excess grease, drain all but one tablespoon. Add the sliced onion to the skillet and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan with your spoon to lift all the browned, flavorful bits (this is called deglazing). Let the wine simmer and reduce by half, about 2-3 minutes.

Build the Sauce: Add the chicken broth, the sliced cherry peppers, and the ¼ cup of pepper brine. Stir in the fresh rosemary. Bring the sauce to a gentle simmer.

Simmer to Perfection: Return the chicken and sausage to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, until the chicken is cooked through and tender.

Serve: Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with an extra sprig of fresh rosemary.