Chicken Scarpiello

1 large sweet onion, cut in half lengthwise and sliced

1 tablespoon dried oregano leaves

1 teaspoon minced garlic

1/2 cup chicken broth

1/2 cup dry white wine

2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices

2 large bell peppers (red, yellow or green), seeded and cut into thin strips

2tablespoons olive oil

2to 3 small red potatoes, peeled, sliced and boiled until tender, but not
mushy (optional)

3pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise
in half

4 links Italian sausage (2 hot and 2 sweet), about 1 pound

4to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole

Kosher salt and freshly ground black pepper to taste

¼ to ½cup red wine vinegar, to taste