Chicken Thigh and Fennel Sausage Cacciatore
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Chicken Thigh and Fennel Sausage Cacciatore might be a recipe you should try. One serving contains 666 calories, 37g of protein, and 49g of fat. This recipe serves 6 and costs $2.9 per serving. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. 476 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. A mixture of red pepper flakes, marinara sauce, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather inexpensive main course. It is brought to you by Foodnetwork. With a spoonacular score of 73%, this dish is solid. Similar recipes include Fennel, Porcini & Chicken Cacciatore, Chicken-Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives, and Sausage Cacciatore.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
6 chicken thighs, bone-in and skin-on
1 cup chicken stock
1 cup thickly sliced cremini mushrooms
1 cup dry red wine
2 tablespoons fresh flat-leaf parsley leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, roasted
Kosher salt and freshly ground black pepper
1 cup marinara sauce
2 tablespoons olive oil
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1/2 teaspoon red pepper flakes
1 pound sweet fennel sausage links, cut into large pieces
Equipment:
oven
dutch oven
pot
frying pan
kitchen twine
roasting pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes.
3. 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.
4. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper.
5. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes.
6. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
7. 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.
8. Remove the herb bundle.
9. Serve the cacciatore on a large serving platter, garnished with parsley.
Nutrition Information:
covered percent of daily need
