Preheat the oven to 350 F.

Pat the chicken thighs with paper towels to dry.

Heat the olive oil in a large oven-safe skillet or sauté pan over medium-high heat.

Add the chicken thighs skin side down, and cook until the skin is golden brown and crisp, about 7 to 8 minutes, turn and cook for 3 minutes longer. Remove the chicken to a plate and set aside.

Add the sausages to the pan and reduce the heat to medium; cook for about 4 minutes, turning once. Remove the sausages to a cutting board and slice each sausage into 2 or 3 pieces. Drain off all but 2 tablespoons of the fat.

Add the sliced onions and bell peppers to the pan and place it over medium-high heat; cook for 4 minutes, stirring frequently.

Reduce the heat to medium. Add the herbes de Provence and garlic and cook for 1 minute, stirring constantly.

Add the wine and cook, scraping up any brown residue in the pan. Cook until the wine has reduced by about half, about 2 minutes.

Add the pickled peppers with 1/4 cup of their liquid.

Add chicken stock and sugar; stir and bring to a simmer.

Return sausage to the pan and return the chicken, skin-side up.

Return the chicken and sausages to the pan, nestling them into the into the vegetables.

Place the skillet in the oven and bake for 30 to 40 minutes.