In a pan with 3 tablespoons of butter, fry the chicken pieces and chicken sausage (sliced) for a few minutes. Set aside.
In the same pan, add 3 tablespoons of butter and sauté the onions for about 8 minutes. Add the tomatoes, garlic and parsley.
Add the chicken and chicken sausages and cover with water. Add the bouillon cubes and the hot pepper.
Cook covered over medium low heat for 25-30 minutes. Drain the cooking liquid into a bowl and set it aside.
Pour the remaining juices over the top, 2 tablespoons of butter and bake for two hours: one hour covered at 425 F and one hour uncovered at 350 F.