6 bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
3 sweet Italian sausage links (12 ounces total)
2 shallots, halved and thinly sliced (3/4 cup)
3 cloves garlic, halved and smashed
4 rosemary sprigs
1/3 cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine
2 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
Crusty bread, for serving (optional)

Season both sides of each filet with salt and pepper to taste. Heat the oil in a large heavy Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.

Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.

Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minute. .Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.