Prepare the peppers, garlic and herbs, then set aside.
Salt and pepper the chickens pieces. Heat the olive oil in a large skillet over medium heat. Add the chicken and the Italian sausage pieces. Cook until both meats are browned on all sides, about 8-10 minutes. Remove meats from the pan and set aside on a plate.
Put the peppers in the same pan and cook about 5minutes until they soften a bit and brown. Then stir in the garlic and let it cook for 1 minute.
Stir in the tomatoes, red wine, thyme and oregano. Cook and stir while scraping all that lovely brown bits off the bottom of the pan.
Return the chicken and sausage to the skillet and stir in the broth. Bring the mixture to a boil, reduce heat to a simmer and cook, covered for about 25 minutes until chicken is cooked through.
My mouth is watering just typing this recipe!
Sprinkle the capers and parsley over the top. Stir to combine, then serve