Step 1

In a large, deep skillet or Dutch oven over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a large plate.

Step 2

Season the chicken with the salt and pepper. Add 2 more tablespoons of oil to the pan, then add 2 pieces of the chicken and brown them on both sides, about 2 minutes per side. Transfer the chicken to the plate with the sausage and repeat with the remaining chicken.

Step 3

Add the remaining 1 tablespoon of oil to the pan, then add the bell pepper and onion and cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the artichokes, wine and hot peppers and bring to a boil. Cook until the wine is reduced by about half, about 2 minutes.

Step 4

Return the chicken and sausage to the pan, along with any accumulated juices, nestling the chicken into the vegetables. Add the broth and rosemary, and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is cooked through and registers 165 degrees on an instant-read thermometer inserted into the thickest part of the breast without touching the bone, about 25 minutes.

Step 5

Using a large slotted spoon, transfer the chicken and vegetables to a large bowl, and cover to keep warm.

Step 6

Bring the liquid to a boil over high heat and continue to boil, uncovered, until slightly thickened, about 5 minutes, then stir in the vinegar. Season to taste with additional salt and pepper.

Step 7

Serve the chicken and vegetables drizzled with the sauce and garnished with parsley, if using. (You can serve the extra sauce on the side, if you like.)