For marinade:
2 Tablespoons balsamic vinegar
1/4 cup olive oil
1 Tablespoon dried basil
1 teaspoon dried oregano
1 Tablespoon cracked peppercorns
1/4 teaspoon red pepper flakes
1/2 teaspoon salt

10 chicken thighs with skin and bone, washed and trimmed
1 Tablespoon olive oil
1/2 lb. Gf Italian sausage, cut into 1/2” pieces
2 cups chopped onions
1/2 cup chopped red pepper
3 cloves garlic, chopped
2 cups aborio rice
2-1/2 cups gf chicken broth (if broth is not salted add 1 teaspoon salt)
2 tomatoes, diced
Chopped fresh basil for garnish