I debated whether or not to post this recipe owing to the absence of a lovely finished product photo, but this diner was too delicious to be ignored. When I look back on the ingredient list that included red wine, hot Italian sausage, and chicken; I’m not sure how I could have expected anything less than sumptuous results. This was a fabulous meal; hearty and quick. Apart from a bounty of protein the dish also features a generous amount of tomatoes, and I don’t know about you but I think tomatoes in the summertime are just divine.
In addition to being DELECTABLE, I found this dish also fun to make. I know, I know, you’re probably thinking that goes with out saying for someone who whips out her muffin tins at 11 p.m. because she’d rather make cupcakes than watch t.v., but I too can distinguish between tedious cooking, and jubilant culinary endeavors. This dish falls squarely into the latter category.
When I served this I followed Bon Appetite’s recommendation and accompanied the caccitore with fresh garlic bread (which my magical bread machine baked for me while I was at school )and a green salad making for a nicely balanced meal. If you’re ready to have a ball in the kitchen and enjoy a fabulous dinner (with lots of friends) make this right away and you’ll be licking your lips in no time.
Chicken and Sausage Cacciatore with Grape Tomatoes
Adapted from Bon Appétite, July 2008
3 tablespoons olive oil (nonstick cooking spray)
4 large chicken thighs with skin and bone (6-8chicken legs)
3/4 lb. fresh hot or mild italian sausage
3/4 lb. mushrooms, quartered
2-12 oz containers grape tomatoes, quartered (cherry tomatoes)
1/2 cup dry red wine
3 cloves garlic, minced
1.5 tsp. fresh rosemary (.5 tsp. dried rosemary)
1/2 cup coarsely chopped fresh basil
Spray pan with nonstick spray or drizzle with 2 Tbl. oil and heat over medium high. Sprinkle chicken with sat and pepper. Add chicken and sausage and saute for 5 min on each side until browned. Transfer to a bowl. Add mushrooms to skillet saute until brown, ~4 min add to same bowl.
Add remaining 1 Tbl. spoon oil, or re-spray the pan; add the tomatoes, red wine, rosemary, and garlic. Cover reduce heat to medium and cook 5 min until tomatoes soften. Using a potato masher, crush half the tomatoes. Return chicken to skillet reduce heat to medium low, and simmer uncovered for 5 min. Add remaining contents of bowl to skillet and simmer uncovered until chicken and sausage are cooked through, turning occasionally ~15 min.
Cut sausages on diagonal and place on platter along with chicken. Stir basil into sauce, season with salt and pepper, and spoon over dish. Serve with crusty garlic bread.