1. Heat oil in large, deep sauté pan over medium-high heat. Sauté sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Reheat oil so that it is hot but not smoking, pat chicken dry, and sauté chicken for about 15 minutes or until it is almost cooked through.
2. Stir in bell peppers, onion, garlic and sauté for 5 minutes or until vegetables are soft or beginning to brown. Drain off all excess oil. Return sausage to pan.
3. Add wine and chicken stock to chicken, sausage, and vegetables and bring to a boil. Stir in hot and sweet vinegared peppers, vinegar, oregano and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly for about 10 minutes or until flavors have combined and sauce has reduced. Remove from heat and serve.
Note: You can, near the end of cooking, add 2 or 3 sliced boiled potatoes to this dish. Potatoes seem to have an affinity for the intense vinegar flavors, lustily absorbing the sauce.