Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
Once the chicken is brown on all sides, remove it from the pan and reserve. Drain
the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
Add the onions
and season with salt. Cook the onions over medium heat until they are translucent and very aromatic
, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes. Remove the lid and simmer
for 5 more minutes; add more chicken stock
if the stock has reduced too much. Stir in the oregano just before serving.
Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.