Preheat oven to 350°F. Season the chicken with the salt and pepper. Next, heat oil in a Dutch oven over medium-high heat until shimmering. Add in the chicken skin side down. Cook without moving the chicken the skin is browned and crisp, about 8 minutes total. The chicken skin should release from the bottom of the pan when cooked to the right level. Then, turn over the chicken and brown lightly on second side for maybe 3 minutes. Transfer chicken to a large plate and set aside. Using the remaing grese in the Dutch oven, add in the sausage. Brown on both sides which should take close to 2 minutes per side. Remove the sausages to a cutting board and let cool. Once cool enough, cut them into good size peices - 3 to 4 pieces per sausage. Meanwhile, add the onions and peppers to the Ductch oven and cook until softened - some 4 or 5 minutes. Be sure to stir using a wooden spoon to scrape up the browned bits. Add the garlic, stir to combine, and cook until fragrant, about 1 minute. Next, add in the piquillo peppers with there brine. Add in the wine and reduce the liquid by half. This will take a few minutes. Now, add in the chicken stock and mix well. First, return the sausages to the pot. Then, nestle chicken pieces skin-side-up in the pot. The skin should be just showing so it will stay crisp. Now, put the Dutch oven in the oven without the lid and cook until chicken is tender, about 30 minutes. In the last 10 minutes of cooking, throw in the peas. Let the dish rest for a couple of minutes when cooked. Serve and enjoy!