In a wide (at least 12-inch), heavy skillet, heat 2 tablespoons of the oil over medium heat. Add the sausage and cook, stirring often, until the sausage is lightly browned on all sides, about 3 minutes for thinner sausages and 5 minutes for wider sausages. Pour off the fat from the pan and add the remaining 2 tablespoons oil. Season the chicken cubes with salt and add them to the skillet. Cook the chicken, turning the pieces often, until light golden brown, about 4 minutes. About halfway through, clear a small area on the side of the skillet and add the garlic to it. When the garlic is light golden brown, about 1 minute, stir it into the chicken and sausage mixture. Drizzle the honey over the chicken and sausage and cook, stirring constantly, until the chicken is a rich mahogany color, about 1 minute. Add the butter and stir until melted. Pour in the vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add the wine, bring to a boil, and then add the chicken stock. Boil until the sauce is quite thick and there is just enough sauce to barely coat the chicken pieces, about 2 minutes. Sprinkle the parsley over the chicken and serve.

Note: For this dish I prefer Luganica, a thin (about 1/2-inch-wide) pork sausage seasoned only with salt and pepper and without seeds. If that is unavailable, use the wider (about 1-inch-thick) sweet pork sausages, preferably made without seeds of any kind. Cut the smaller Luganica into 1-inch lengths and the wider sausages into ½-inch slices.