Preheat your oven to 425°F (220°C). If using potatoes, toss them with olive oil, salt, and pepper in a baking dish and roast for about 25-30 minutes until golden brown and crispy.

Season the chicken pieces generously with salt and pepper. In a large, oven-safe skillet over medium-high heat, add olive oil and sear the chicken skin side down for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes, then remove and set aside.

In the same skillet, add Italian sausage links and cook them over medium heat, turning occasionally for about 8-10 minutes until browned. Remove and slice into rounds.

Maintain heat and add sliced onion and bell peppers. Sauté for about 4 minutes until they soften, then add minced garlic and cook for an additional minute.

Deglaze with white wine and red wine vinegar, scraping the bottom of the skillet. Simmer for about 3-4 minutes, then add chicken stock and let it simmer until slightly thickened for about 5 minutes.

Return the potatoes, sliced sausage, and sautéed vegetables to the skillet. Nestle the seared chicken skin side up into the mixture. Cover and bake for 20 minutes, then uncover and bake for another 15-20 minutes until chicken reaches an internal temperature of 185-195°F (85-90°C).

Remove from oven and sprinkle chopped parsley over the dish. Let it rest for a few minutes before serving.