Sear the chicken skin-side down in a heavy-bottom skillet over medium-high heat for 6-8 minutes undisturbed. The skin should release easily when ready; if it sticks, wait another minute. Flip and cook 3-4 minutes on the other side, then remove to a plate.
4 pieces chicken thighs
Cook sliced Italian sausage in the same pan for 4-5 minutes until browned, stirring occasionally to crisp both sides. Push sausage to the edges of the pan, add sliced garlic, and cook for 30 seconds until fragrant without burning.
2 links Italian sausage, 4 cloves garlic
Add red wine vinegar and scrape the pan with a wooden spoon to lift browned bits. Simmer for 2-3 minutes until the vinegar reduces by half and the sharpness mellows.
0.25 cup red wine vinegar
Stir in chicken broth, hot cherry peppers, crushed red pepper flakes, and rosemary sprig. Nestle the chicken pieces back into the pan skin-side up. Simmer uncovered for 15 minutes until the sauce reduces by about one-third and chicken reaches 165°F internal temperature.
1 cup chicken broth, 0.5 cup hot cherry peppers, 0.5 teaspoon crushed red pepper flakes, 1 sprig fresh rosemary, 4 pieces chicken thighs
Turn off the heat, squeeze lemon over the chicken, and let it rest in the sauce for 5 minutes. Discard the rosemary sprig before serving.
1 whole lemon, 4 pieces chicken thighs
