Chicken Thigh and Fennel Sausage Cacciatore “Hunter Style”
- 2 tablespoons olive oil
- 1 pound sweet fennel sausage links, chopped in large pieces
- 6 bone in chicken thighs, bone-in and skin-on
- Kosher salt and freshly ground black pepper
- 1 cup frozen pearl onions, thawed
- 1 cup red peppers, 1/2 dice
- 1 cup cremini mushrooms, thickly sliced
- 1 head roasted garlic
- 1/2 teaspoon red pepper flakes
- 1 cup chicken stock
- 1 cup marinara sauce
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons fresh flat leave parsley, washed, leaves only
Preheat oven to 350 degrees F.
Add the oil and sausage to a large Dutch oven over medium-high heat and sear until browned, about 3 minutes. Remove from the pan and set aside on a plate.
Take the chicken thighs and season with salt and pepper on both sides.
Sear the chicken on both sides in the same Dutch oven over medium-high heat with extra virgin olive oil, about 4 to 5 minutes.
Flip the chicken to the other side and repeat the cooking process.
Remove the chicken thighs from the pan and reserve to the side.
In the same pan over medium-high heat add the pearl onions, red peppers, cremini mushrooms, roasted garlic, red chile flakes and season with salt and pepper.
Saute the vegetables until the pearl onions are translucent and the vegetable have softened about 4 minutes.
Deglaze the pan with the dry red wine away from the stove, bring to a boil and reduce to a simmer, about 4 to 5 minutes, pull off the stove an reserve to the side.
In a large roasting pan add the chicken thighs, fennel sausage, sautéed vegetables, chicken stock, marinara sauce, and butcher string tied thyme-rosemary bundle to the roasting pan.
Stir all the ingredients well together making sure the chicken thighs are cover by the liquid and vegetables.
Place the roasting pan into the 350 degrees F oven.
Cook the chicken thigh fennel sausage cacciatore until the chicken thighs are tender and the sauce has thickened, about 35 to 45 minutes, remove the cacciatore from the oven.
Serve the “Hunter Style” cacciatore on a large serving platter. Garnish with the parsley leaves. Serve immediately.
Yield: serves 4 to 6