Chicken Scarpariello

2 pounds mild Italian sausage links, cut into 3-inch pieces 1/4 cup olive oil1 1/2 pounds chicken thighs, boneless, skinless1 1/2 pounds chicken breasts, boneless, skinless1 large sweet onion, chopped3 cloves garlic, minced1 pound fresh mushrooms, sliced 1/2 cup dry Marsala wine16 ounces sweet cherry peppers, drained, halved and seeded24 ounces pepperoncini, drained, halved and seeded16 ounces roasted red peppers, drained, halved and seeded6 ounces whole black olives pitted 1/8 cup dried oreganoSalt to taste2 cans (28 ounces each) plum tomatoes (drained/sliced)2 cans (28 ounces each) tomato puree1 pound broccoli floretsSpray bottom of a very large stock pot with cooking oil. Add sausage links and cook thoroughly. Remove with slotted spoon. To the drippings add olive oil. Working in batches brown chicken on both sides; remove with slotted spoon and set aside.In the same pot sauté onion and garlic until onion is clear; add mushrooms, cook until tender.Remove vegetables all and de-glaze pan with wine, breaking up any browned bits on the bottom with a wooden spoon. To the wine add cherry peppers, pepperoncini and roasted red peppers, olives, oregano, salt, and tomatoes and tomato puree. Mix well.Return cooked meat to the pot and gently simmer partially covered for at least 1 1/2 hours. Add broccoli florets, cook until they're tender. Serve over pasta.Serves 15.