Chef Vera, from Robke's, shows News 12's Lily Stolzberg how to make chicken scarpariello.

1 small whole chicken (cut into small pieces)

4-5 links of sweet Italian sausage

5 cloved of garlic (smacked down with a spatula, not chopped)

6-8 hot cherry vinegar peppers (quartered & seeded)

2 tbsp. of the juice from the hot cherry vinegar peppers (in the jar)

2 tbsp. of butter

¼ cup of red wine vinegar

Juice from 2 lemons

¾ cup of chicken stock

½ tsp. of dried oregano

1 cup olive oil for frying (not extra virgin)

Salt to taste (approximately 1 ½ tsps.)

Chopped Italian parsley to garnish

Twenty minutes prior to cooking the sausage, preheat the oven to 400°.

Place the sausage in a roasting pan with 4 tbsp. of water. Cook the sausage until crispy, about 15 minutes on each side. Once the sausage is cooked, cut it into 2 inch pieces and set aside.

Rinse & pat the chicken until it’s completely dry.

To make the chicken, heat the oil in a large skillet on a medium flame. Once the oil is heated, add the chicken and cook on each side until brown (approximately 15 minutes on each side).

Drain almost all of the oil, leaving about 3 tbsp. to remain in the pan with the chicken.

Add the garlic & sauté for about one minute, and then add the hot cherry peppers & sauté for another minute. Then, add the hot cherry vinegar pepper juice, salt, oregano, lemon juice, vinegar, & ½ a cup of the chicken broth.

Next, add the sausage & lower flame to medium-low. Add the butter and cook for about 5-6 minutes, tossing the chicken & sausage in the pan until the sauce all comes together. If you need more sauce, add the remaining chicken broth.

Garnish with fresh Italian parsley.