Toss the potatoes with a ¼ cup of olive oil and season with 1 teaspoon salt and a ½ teaspoon of pepper. Roast potatoes cut side down on parchment paper or oiled baking tray (do not crowd) for 30 minutes at 425f or until crisp.
In a large oven-safe pan sear the sausage links over medium heat until brown but not cooked through all the way (about 10 minutes total). Remove sausage and set aside. When the links are cool slice them on a bias.
Dry off the chicken pieces with paper towels and season with 1 teaspoon of kosher salt and a ½ teaspoon of black pepper. In the same pan, sear the chicken pieces skin side down until well brown and crisp (about 5-7 minutes). If required use a couple of teaspoons of olive oil for searing. Remove chicken and set aside.
To the same pan add the garlic cloves and saute until golden, then add in the cherry peppers and cook for 2 minutes.
Next, add in the white wine, turn heat to high, and cook for 3 minutes to reduce. With a wooden spoon scrape pan bottom to remove flavor bits.
Next, add in the chicken stock and vinegar and cook for 10 minutes more to continue to reduce the sauce.
Turn heat off and add the bell pepper strips and sausage pieces. Toss to coat. Nestle the chicken pieces into the pan with the skin side facing up. Bake uncovered for 60 minutes at 350f.
After 60 minutes remove from oven and add in the potatoes. Return to oven and cook for 10 minutes more.
Finally remove from oven and add in the parsley and toss. Enjoy!