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Ingredients
  • 2 ½ pounds bone-in, skin-on chicken thighs
  • Salt and freshly ground pepper, to taste
  • All-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 12 ounces sweet Italian sausage links (3 to 4 links)
  • ¾ cup shallots, halved and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 4 large rosemary sprigs
  • ⅓ cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine from the jar
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