(almanac) presents a recipe for:

"Chicken cooked in red wine vinegar, with sweet fennel sausage, mushrooms
 and homemade vinegar peppers. My first attempt at a variation on a
 sublime dish I've enjoyed several times at one of my fave Italian
 restaurants, Jimmy's in Asbury Park.  

"First you wanna give your peppers a nice long time to marinate. I put
 three bell peppers (red, yellow, orange) cut into strips into a mixture
 of white and balsamic vinegar with a bit of garlic, salt and just a
 little sugar, sealed it up nice and tight and left it in the fridge for
 a little over a week (I know people who leave 'em for months, but I'm
 just not that disciplined!).

"Flash forward to tonight: Browned a whole chicken, cut into 8 pieces, in
 olive oil and garlic; then added half a pound of sliced mushrooms, four
 sausages cut into small pieces, dried oregano, fresh chopped parsley,
 salt and pepper, a bay leaf, about a cup of red wine vinegar and a like
 amount of chicken stock; Let cook uncovered for about 45-50 minutes;
 then added the vinegar peppers and some of the reserved marinating
 liquid; tightly covered the dutch oven and let cook for another 15-20;
 Removed the meat and veggies to a platter; cooked the sauce down to a
 slightly thicker consistency; returned the solid matter to the liquid;
 served, to familial huzzahs."