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Ingredients
  • 2 ½ pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable oil
  • 3 to 4 links sweet or hot Italian sausage (about 1 ½ pounds; 700g)
  • 1 medium onion, thinly sliced (about 6 ounces; 170g)
  • 1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
  • 2 tablespoons finely minced fresh sage leaves (about ¼ ounce; 8g)
  • 6 cloves garlic, thinly sliced
  • 8 hot or sweet pickled cherry peppers, thinly sliced, along with ¼ cup (60ml) pickling liquid from the jar
  • 1 cup (240ml) dry white wine
  • 1 cup (240ml) homemade or store-bought low-sodium chicken stock
  • 2 tablespoons (28g) sugar
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