Brown the chicken and sausage: Heat a large, deep skillet (at least 12-inches wide and 2-3 inches deep) over medium-high heat. Add 1 tbsp olive oil. Once hot, add the chicken pieces and sausage rounds. Season with ¼ tsp salt and ¼ tsp pepper. Sauté for 3-4 minutes, stirring occasionally, until browned. Transfer to a bowl and cover. The chicken will finish cooking later in the sauce.

Sauté the vegetables: Add the remaining 1 tbsp olive oil to the skillet and warm. Add the sliced onion and bell peppers, and season with remaining salt and pepper. Cook for 4 minutes over medium-high heat until softened.

Add the potatoes and pickled peppers: Stir in the potatoes, garlic, pickled cherry peppers, and pickled banana pepper rings. Sauté for 2 minutes, allowing the flavors to blend.

Add the liquid and simmer: Pour in the red wine vinegar, white wine, and chicken stock. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10 minutes. Check occasionally to ensure the liquid doesn’t evaporate too much. If it does, add a splash of water or broth. The potatoes should be fork-tender and soft before proceeding.

Finish the dish: Return the browned chicken and sausage (and any juices) to the skillet. Stir to combine. Cover and simmer for another 4-5 minutes, allowing the flavors to meld and ensuring the chicken is fully cooked. If needed, add more broth or water to maintain a saucy consistency. Stir in the chopped parsley. Taste and adjust seasoning with salt, pepper, or crushed red pepper flakes if desired. Serve and enjoy!