Chef Vinny of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Chicken Scarpariello.

2 tbs olive oil

4 ea. boneless skinless chicken thighs

3 ea. italian sausage links

½ lb. roasted potatoes

½ cup sweet vinegar peppers

½ cup sweet vinegar pepper liquid

¼ cup hot cherry peppers

¼ cup white wine

½ cup chicken stock

¼ cup shallots (sliced)

2 tbs. butter

2 tbs. lemon juice

¼ cup flour

1 tsp salt

Pinch black pepper

¼ cup parsley chopped

1. Place the flour in a bowl and add the salt and pepper.

2. Cut each chicken thigh into six equal pieces, add to the bowl with flour and toss until the chicken is fully coated and set aside.

3. Heat a large sauté pan with oil, place the sausage links in the pan and cook on all sides.

4. Once the sausage is fully cooked remove from the pan and set aside.

5. Next place the cut floured chicken in the pan with the hot oil and cook each piece making sure not to overcrowd the pan. (This will have to be done in small batches.)

6. Once all the chicken is fully cooked remove from the pan and set aside.

7. Melt 1 tbs. of butter in the pan, add the shallots and sauté until translucent.

8. Add the white wine and cook for one minute, or until the smell of alcohol has dissipated.

9. Add the sweet peppers, cherry peppers, chicken stock and the sweet pepper liquid and bring to a simmer.

10. Cut the cooked sausage into large pieces, and place in pan along with the chicken and potatoes.

11. Add the lemon juice, the remaining butter and cook for 2-3 minutes on medium heat.