February 18 2014 | Leave a Comment
Despite the two pints of grape tomatoes, the tomato flavor was not dominant. Some reviewers of the recipe mentioned adding tomato paste. If you want more tomato flavor, try this. But I really enjoyed the earthiness from the mushrooms and red wine.
The store was out of skin-on, bone-in thighs so I used skinless, boneless. If you make this change, add the chicken and sausages back to the pot at the same time.
We mopped up the delicious sauce with some crusty bread.
Chicken & Sausage Cacciatore
- 3 tablespoons extra-virgin olive oil, divided
- 4 large chicken thighs with skin and bones (about 1 1/3 pounds)
- 3/4 pound fresh mild or hot Italian sausages
- 3/4 pound large mushrooms, quartered
- 2 12-ounce containers grape tomatoes
- 1/2 cup dry red wine
- 3 large garlic cloves, pressed
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 cup coarsely chopped fresh basil
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.