Chicken and Sausage Scarpariello Arrabbiata

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1 Tbsp. olive oil

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces

1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes)

1 large onion, thinly sliced

1 small fennel bulb, trimmed and thinly sliced (optional)

1/4 cup red wine vinegar

1 jar (7 oz.) roasted red peppers, drained and thinly sliced

1 jar Bertolli® Arrabbiata Sauce