Ingredients: |
Ingredients: 1/2 c. flour
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
3 T. olive oil
4 chicken thighs with skin
4 Italian sausage links; sweet, mild, or hot
4 large garlic cloves, pressed or finely chopped
1 (8 oz) package fresh mushrooms, quartered
1/2 c. dry red or white wine (optional)
1/2 c. chicken broth
1 c. red & green peppers, large dice
1 c. diced onion
2 (14-ounce) cans petite diced tomatoes (I like Del Monte with garlic and olive oil)
3 T. drained capers
1 T. dried oregano
1/4 c. coarsely chopped fresh basil leaves or flat parsley
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Directions: |
Directions:Heat oil in large heavy skillet over medium high heat. Combine flour, cheese, salt, and pepper on a shallow plate. Dredge chicken pieces in flour mixture. Sauté chicken and sausage in hot oil until brown on both sides, about 5 minutes; do it in batches if needed to prevent crowding. Remove to a plate and keep warm. Add mushrooms to same skillet and lightly brown them, about 3 minutes. Add garlic, peppers, and onions to same skillet and saute until onions are tender. Add wine and simmer until reduced by half. Add tomatoes with the juice, broth, capers, and oregano; stir to combine. Return chicken and sausage pieces to the skillet, turning to coat in the sauce. Simmer over medium low heat until chicken is cooked through, about 20 to 30 minutes. Transfer chicken and sausage to a platter. Spoon the sauce over the meat then sprinkle with freshly chopped basil or parsley and serve. |
Personal
Notes: |
Personal
Notes: If you're not a lover of sausage omit it and add 2 split chicken breasts with skin and backbone. Cut them in half again crosswise, dredge in the flour mixture and brown.
If the sauce needs thickening, combine a couple T. of the dredging mixture with a bit of chicken broth, shake well and add to the sauce. Bring it to a boil for about 3 minutes until it thickens. Serve with penne pasta placed on the bottom of the platter and topped with cacciatore mixture.
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