Trouble With Toast

Recipe: Chicken and Sausage Cacciatore with Grape Tomatoes | August 20, 2008

For the main course of our Saturday night dinner, I wanted a “one pot” meal that focused on rich, hearty flavors.  Seafood was a no-no, and I wasn’t really in a pasta mood, so when I saw this cacciatore recipe, I was stoked and couldn’t wait to try it out.

It was So. Freakin’. GOOOOOOOOOD.  As in, “I was too busy stuffing my face with its deliciousness that I forgot to take pictures” good.

The chicken and sausage were tender and meaty, and the red wine/mushroom/herb sauce added some wonderfully complex notes to the dish (note: because of boyfriend’s loathing of all things fungal, I actually cooked the mushrooms separately).  The tomatoes brought forward a lovely brightness and acidity, which helped to cut the richness and add some textural interplay.  Long story short, this cacciatore got RAVE reviews, and it only took about an hour to prepare from start to finish.  This is a great dish for entertaining or for everyday.  Enjoy!

  • 3 tablespoons extra virgin olive oil, divided
  • 4 large chicken thighs with skin and bones
  • 3/4 pound fresh mild or hot Italian sausages
  • 3/4 pound large mushrooms, quartered
  • 2 twelve-ounce containers grape tomatoes
  • 1/2 cup dry red wine (I used a nice Rioja)
  • 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. Saute until brown, 4 to 5 minutes per side.  Transfer chicken and sausages to bowl.  Add mushrooms to skillet.  Saute 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 (or, in my case, the business end of a heavy wooden spoon), 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.



  1. This looks about 10 times better than my moms cacciatore, which cooks far too long and ends up kinda tough. Don’t tell!

    Comment by Lemmonex — August 20, 2008 @ 1:57 pm

  2. Don’t you love it when with your camera sitting on the table, you look at your mostly empty plate and exclaim, “But I forgot to take a picture!” Now that’s a good meal. Looks like a great recipe!

    Comment by barbara — August 20, 2008 @ 7:57 pm

  3. Lem: Your secret is safe with me. Maybe we can make this when you’re in Atlanta? Then again, I don’t know if it qualifies as good hangover food. 😉

    Barbara: It happens more than I’d like to admit. Bad food blogger, bad!

    Comment by bettyjoan — August 20, 2008 @ 10:23 pm

  4. That sounds so good! Chicken thighs are the best part of the bird, by far!

    Comment by hereinfranklin — August 22, 2008 @ 11:52 pm

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