Cut the chicken into bite sized pieces, add to a bowl and season with salt, pepper and a dusting of flour. Mix until combined then set aside.

Heat a large, high-walled skillet over medium heat. Once hot, lightly drizzle with olive oil and add the sausage. Cook, turning occasionally, until all the sides are browned. Once browned, remove from the pan and set aside (don't worry if the sausage is not fully cooked through).

Drizzle the pan with a little more olive oil and add the chicken (work in batches if needed). Cook until the chicken is browned on all sides. Once browned, remove and set aside. While the chicken is browning, slice the sausage into bite sized pieces. (again, don't worry if the chicken is not fully cooked, you will braise the chicken and sausage later).

Add a little more olive oil to a pan along with the slice onions and smashed garlic. Lightly season with salt, and cook until fragrant and the onions are soft (about 3 minutes). Then deglaze the pan with white wine, and cook until the wine reduces by half. Scrapping the bottom of the pan to release all the fond.

Once the wine reduces, add the sausage and chicken back to the pot. Then pour in the broth, add the cherry peppers and their brine, and the fresh herbs.

Let the Scarp simmer until the sauce thickens and the chicken is tender (anywhere from 15-30 minutes, or even longer depending on the size of pot). Taste and adjust seasoning along the way. If needed add some white wine vinegar (or cherry pepper brine) a tablespoon at a time.

Once thicken, remove the Scarp from the heat and toss with butter and fresh parsley.