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Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure a crispy skin.
Season the chicken with salt, black pepper, oregano, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides until crispy, about 5 minutes per side.
Using a fork, poke small holes in the sausage to prevent them from bursting while cooking.
Turn the sausages and cook until browned on all sides.
Pour in the dry white wine in the chicken pan and deglaze the pan, scraping up any browned bits.
Add the vinegar from the hot cherry peppers into the pan for extra heat and flavor.
Place the browned chicken and sausage into a baking dish and pour the wine and cherry pepper mixture over them.
In the same skillet, sauté the onions and garlic until fragrant. Add bell peppers and cook until slightly softened.
Transfer the sautéed vegetables to the baking dish, distributing them evenly over the chicken and sausage.
Bake uncovered for 25 minutes, or until the chicken is fully cooked and the flavors meld together.