INGREDIENTS
12
boneless, skinless chicken thighs (about 4 pounds), trimmed, each cut into 4 pieces
coarse salt
1/4 cup
extra-virgin olive oil
8 oz
sweet Italian sausage (preferably without fennel seeds, cut into bite-sized pieces
8 cloves
garlic, sliced
1/2 cup
white wine vinegar
1/2 tsp
dried oregano, crushed between fingertips