Heat olive oil in a large skillet over medium-high heat.

Season chicken thighs generously with salt and pepper, then add to the skillet, browning on all sides for 6-8 minutes.

Add Italian sausage to the skillet and cook until browned, about 5-6 minutes.

Stir in minced garlic, oregano, and bell peppers, sautéing until peppers are slightly softened.

Pour in white wine and chicken broth, scraping any browned bits from the skillet. Cook for about 2 minutes.

Mix in hot cherry peppers, cherry pepper vinegar, and lemon juice, and simmer for 20 minutes.

Taste and adjust seasoning with salt and pepper as needed.

Serve warm with crusty bread or over pasta.