ITALIAN SAUSAGE AND CHICKEN CACCIATORA

ITALIAN SAUSAGE AND CHICKEN CACCIATORA image

Categories Chicken

Number Of Ingredients 25

5 lbs boneless skinless chicken thighs
salt and pepper
1 1/2 lbs. Hot Italian Sausage -- cut up into bite
size pieces
1 large Green Bell Pepper
1 large Red Bell Pepper
1 large yellow onion
8 oz Fresh Mushrooms
8 cloves Garlic (rough chop)
1 can quartered artichoke hearts, drained
Sauce Ingredients
1 can (29 oz) Tomato Sauce
1 can (14.5 oz) Stewed tomatoes, Italian blend
preferred
1 can (6 oz) Tomato Paste
2 tsp Tony's Cajun Seasoning
1 tsp Sweet Basil
2 tsp Italian Seasoning
1 1/2 tsp Fennel Seed
3 tsp Dried Parsley
1/2 tsp Cayene Pepper
Other
12" Dutch Oven
a little olive oil for cooking sausage
fresh parsley

Steps:

Directions 1 Fry sausage in the Dutch oven over fully lit EGG with a little olive oil until brown and fully cooked. Then remove and set to the side. 2 While sausage is cooking mix together the sauce ingredients. 3 Drain oil from oven after the sausage is finished. 4 Lightly re-oil the DO and place salt and peppered chicken pieces in the bottom of the DO. Add half of each of the peppers and all of the onions, garlic and artichokes. Pour the mixed sauce over all. 5 Cook on the EGG at 325 degrees F for 45 minutes stirring occasionally. 6 Add the rest of the peppers, sausage, and mushrooms and cook for another 25 minutes. 7 Garnish with fresh parsley. Source Author: Doug Carroll (DrZaius) Source: This recipe is a modified recipe by Duane and Sandy Dinwiddie of the Lone Star Dutch Oven Society.