Season the chicken thighs generously with salt and pepper. Heat vegetable oil in a skillet over medium-high heat and sear chicken skin-side down for about 5-7 minutes until golden brown. Remove and set aside.

In the same skillet, add the Italian sausage links and cook over medium heat, turning occasionally, until browned all over, approximately 4-5 minutes. Transfer to the plate with the chicken.

Add sliced onion and red bell pepper to the rendered fat. Sauté for 3-5 minutes until tender, then add minced garlic and cook for an additional minute.

Stir in pickled cherry peppers along with their juice, cooking for 2-3 minutes. Pour in dry white wine and scrape up browned bits. Simmer for about 2 minutes until reduced.

Return the chicken and sausage back to the skillet, adding chicken stock. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 20-25 minutes until chicken reaches 165°F.

Remove from heat and garnish with fresh parsley and red chili flakes. Allow to rest a few minutes before serving hot.