Begin by patting the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly cracked black pepper, then dredge them in flour, shaking off any excess.

In a heavy skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs, skin-side down. Sear for about 6-8 minutes until golden brown and crispy, then flip and sear for an additional 2 minutes. Transfer chicken to a platter and set aside.

Using the same skillet, add the Italian sausage links and brown them for 3-4 minutes on each side. Once well browned, remove the sausage from the pan, slice into bite-sized pieces, and return them to the skillet.

Add the smashed garlic cloves and fresh rosemary to the skillet with the sausage. Sauté for about 1 minute until fragrant.

Incorporate the sliced bell peppers and jarred pickled hot cherry peppers into the pan. Sauté for 3-5 minutes, stirring occasionally, until slightly softened.

Pour in the dry white wine, scraping up any brown bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 2-3 minutes.

Add the low-sodium chicken broth along with the cherry pepper brine to the skillet, stirring well to combine. Bring the mixture to a gentle simmer.

Nestle the seared chicken thighs back into the pan, skin-side up. Cover the skillet and let everything simmer for about 12-15 minutes, until the internal temperature reaches 165°F.

Once the chicken is cooked, remove the skillet from heat. Stir in 2 tablespoons of cold unsalted butter and the juice and zest of half a lemon.

Serve the Chicken Scarpariello in bowls, spooning the sauce and vibrant vegetables over the chicken. Garnish with fresh parsley.