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Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
Season the chicken pieces with 1/2 tsp of the salt and the black pepper. Add the chicken to the same pot in a single layer and cook over medium-high heat, stirring occasionally, for 4–5 minutes until opaque throughout with no pink remaining. Transfer to the plate with the sausage.
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