Best Chicken And Sausage Cacciatore Recipes

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"

Steps:

• Preheat the oven to 350 degrees F.
• Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
• Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
• In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
• Serve the cacciatore on a large serving platter, garnished with parsley.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE" RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan. In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle. Serve the cacciatore on a large serving platter, garnished with parsley. Recipe courtesy of Guy Fieri

CROCK POT CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Layer vegetables in a slow cooker. Top with meat.
• Sprinkle with oregano, basil and Italian seasoning. Top with tomato sauce.
• Cover. Cook on low 8 hours.
• Remove cover during last 30 minutes of cooking to reduce and thicken the sauce.
• Serve over cooked spiral pasta.

CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Saute vegetables in olive oil; brown chicken and sausages. Put all ingredients other than basil and olives into crockpot; may need to augment liquid with broth or water. Cook at low 4 hours for boneless thighs or longer for bone-in thighs. May wish to remove chicken and sausages from liquid and reduce liquid + vegetables prior to serving OR may wish to cook liquid and vegetables to smooth flavors prior to adding chicken and sausages. Sprinkle with basil and olives (if using) prior to serving. Serve over soft polenta or pasta.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES RECIPE | EPICURIOUS.COM

Steps:

• Heat 2 tablespoons oil in large nonstick skillet
• over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.
• One serving contains the following: Calories (kcal) 493.72;
• %Calories from Fat 64.9;
• Fat (g) 35.60;
• Saturated Fat (g) 9.24;
• Cholesterol (mg) 94.36;
• Carbohydrates (g) 12.89;
• Dietary Fiber (g) 3.13;
• Total Sugars (g) 5.77;
• Net Carbs (g) 9.76;
• Protein (g) 31.70
• Nutritional analysis provided by
• Bon Appétit