Generously season chicken thighs with sea salt and pepper.
Heat a large dutch oven over medium heat. Add the olive oil, and then place the chicken thighs skin side down in the pot. Allow the chicken skin to brown, 5-7 minutes. Remove chicken thighs from the pan and set aside.
Add the sausage into the hot pan, and brown the sausage for about 5 minutes. Remove the sausage and set aside.
Into the hot pan, add the onions, and reduce the temperature to medium low. Stir the onions as they begin to soften, for about 5-7 minutes. Add the red bell peppers and garlic, and season with salt and pepper. Continue to soften for an additional 7-10 minutes, stirring to prevent burning.
Add the white wine and white wine vinegar, and then simmer to allow the liquid to reduce by half.
Add the chicken broth, peppadew peppers, and the sausage into the pot. Stir to mix the sausage into the onion and pepper mixture.
Nestle the chicken in the vegetable and sausage mixture, and top with sprigs of rosemary.
After removing the potatoes from the oven. Change the oven settings to Bake at 350º F for 30 minutes.
Place the dutch oven on a tray on the bottom rack in the Steam Oven.
Serve the potatoes with a chicken thigh and a serving of the pepper and onion mixture, topped with a spoonful of the white wine sauce.