Heat oil in a large pan over medium heat. Add chicken a few pieces at a time and cook until browned on both sides, about 4-5 minutes each side. Transfer chicken to a platter as browning is completed. Add sausage to drippings in pan. Cook until browned on all sides, about 5-6 minutes. Drain off fat. Return chicken to pan and add broth, wine, bay leaf, thyme fennel, orange peel, salt, saffron and peppers (red and black). Bring to boil. Reduce heat to low, cover and simmer for about 30 minutes, until chicken is tender. Remove bay leaf. Remove 2 cups broth from pan and place it in a sauce pan. Bring to boil, add rice, return to boil, then lower heat, cover and simmer until rice is tender, about 15-18 minutes.
To serve, put rice on platter. Cut sausage into 1/2 inch slices and arrange sausage and chicken over the rice. Spoon Ragout around chicken mixture.
This recipe can be made partially in advance. Prepare the chicken and measure out the cups of broth before putting the chicken and broth in the fridge. Reheat chicken in the oven and make the rice with reserved broth just before serving. This recipe is usaully prepared with Vegetable Ragout, which is usually prepared while the rice is cooking. This recipe can be made with skinless, boneless chicken breast. Just adjust the cooking time. This makes the dish easier to eat, reduces fat content a bit and may be preferred by children. However, this will sacrifice some of the chicken flavor.