Pat the chicken thighs completely dry with paper towels, then season generously with salt and pepper on both sides. Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 2 minutes.

Place chicken thighs skin-side down in the hot skillet without crowding. Sear for 5-6 minutes until the skin turns golden brown and releases easily from the pan. Flip and sear the second side for 4 minutes (chicken won't be fully cooked yet), then transfer to a plate.

Add sliced sausage to the same skillet and cook for 3-4 minutes, stirring occasionally until browned.

Toss in the minced garlic and cook for just 30 seconds until fragrant.

Add both bell peppers and cherry peppers to the skillet. Cook for 4-5 minutes, stirring frequently, until the peppers soften and develop some color around the edges.

Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it bubble and reduce by half, about 3 minutes.

Stir in chicken broth, cherry pepper brine, lemon juice, and oregano. Bring the mixture to a gentle simmer.

Nestle the chicken thighs back into the skillet, skin-side up. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken reaches 165°F internally and the sauce thickens slightly. During the final 5 minutes of cooking, spoon sauce over the chicken 2-3 times for extra flavor.