Preheat your oven to 350°F – 180°C.

Score the chicken thighs by cutting 4 incisions across the skin part all the way to the bone.  Season with salt and pepper.  In a Dutch oven or thick pot (cast iron works well) add some olive oil and place on high heat.  Once the oil is hot, sear the chicken skin side down then flip over.  This is just to seal the juices in the chicken, so it will still be raw.  If your fire is not hot enough, do a few pieces at a time.  Rest aside.

Cut the Italian sausages into pieces, then cook in the same oil until brown all around, add extra oil if needed.  (Note, if the sausages are too soft to cut, cook them first then cut them).  Set aside once browned.

Peel and slice the onion, and add to the same pot along with minced garlic cloves.

remove the seeds and stems from the bell peppers and slice lengthwise. Add pot onions and sweat until soft.

Add the white wine and chicken stock.  Season and add the cooked sausage pieces.  Add the rosemary and lemon juice.  Pour in any of the cooked chicken juices and place each piece into the liquid with the skins facing up.  Arrange nicely so they don’t overlap.  Drizzle or brush each piece with a little olive oil and bake in oven at 350°F – 180°C for 50 minutes.

Chop the parsley and set aside.

Once cooked remove from oven, remove the chicken pieces, leave in warm spot.  Add the chopped parsley, mix well and serve immediately.