That said I think pulling out of the archives this dish would be just appropriate, it screams family, ohana, Italian perfection. I do hope you enjoy.
- Heat a large sauté pan over medium heat, and then add just enough olive oil to cover the bottom. Add the sausages and sauté, regulating the heat to reduce spattering. Turn regularly until they are browned on all sides. Remove and let rest.
- Add the chicken pieces to the sauté pan and cook, turning occasionally, until the pieces are golden brown all over; about 15 minutes. Remove the chicken pieces from the pan and place in roasting pan, also slice sausage and scatter over chicken, and then cover them with aluminum foil.
- To pan add the onions and garlic, and sauté until the onion has wilted. Raise the heat to high, and add the wine. Boil for about 2 minutes, stirring with a wooden spoon to loosen any bits of chicken and sausage that have caramelized on the bottom of the pan. Lower the heat to a simmer and add the pickling liquid, lemon juice, the cherry peppers, the oregano, and parsley. Taste for seasoning and add salt and pepper as necessary. Simmer for four or five minutes to concentrate the sauce, then pour liquid mixture over meat.
- This can now be place in 350* oven for 30min, remove from oven place on platter, sprinkle with lemon zest then serve.