Chicken Scarpariello

3 tablespoons extra virgin olive oil, divided
1 pound spicy Italian sausage, cut into 1 inch pieces
1 cut-up whole chicken (about 3 pounds)
1 teaspoon salt, divided
1 large onion, chopped
2 red, yellow or orange bell peppers, cut into 1/4 inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup coarsely chopped seeded hot cherry peppers
1/2 cup liquid from cherry pepper jar
1 teaspoon dried oregano
Salt and black pepper
1/4 cup fresh Italian parsley, chopped

Directions

1. Sprinkle chicken with 1/2 teaspoon salt
2. Heat 1 tablespoon oil in large skillet over medium-high heat.
3. Add sausage and cook 10 minutes until well browned
4. Remove sausage and set aside
5. Heat 1 tablespoon oil in same skillet.
6. Add chicken skin-side down and cook for six minutes on each side.
7. Remove chicken and set aside.
8. Drain oil from skillet.
9. Heat 1 tablespoon oil in same skillet.
10. Add onion and remaining 1/2 teaspoon salt. Cook and stir two minutes or until onion is softened.
11. Add bell peppers and garlic. Cook and stir for five minutes.
12. Stir in wine. Cook until liquid is reduced by half.
13. Stir in broth, cherry peppers, cherry pepper liquid, oregano and salt and black pepper to taste. Bring to a simmer.
14. Return sausage and chicken to skillet. Partially cover and simmer 10 minutes.
15. Uncover and simmer 15 minutes or until chicken is cooked through.
16. Sprinkle with parsley.