Chicken And Sausage Cacciatore With Grape Tomatoes Recipe Epicuriouscom

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• Sprinkle chicken with salt and pepper. Add chicken and sausages to warm skillet, coated with cooking spray, over medium-high heat. Saute until brown. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Saute until brown, about 4 minutes. Add to same bowl.
• Add olive oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cove, 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 uncoered until chicken and sausage 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.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• 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.

CHICKEN SAUSAGE CACCIATORE

Steps:

• 1. Cook pasta according to package directions; drain and set aside.
• 2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat then add sausage, and cook 8 to 10 minutes, or until no longer pink in center. Remove to a bowl and cover with plastic wrap.
• 3. Add remaining 2 tablespoons oil to skillet. Add garlic, bell pepper, and onion, and cook 5 minutes, stirring occasionally. Stir in mushrooms, tomatoes, salt, and black pepper, and cook 7 to 10 more minutes, or until tomatoes have broken down.
• 4. Return sausage to skillet and cook 2 to 3 minutes, or until heated through. Serve over warm penne pasta.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

CHICKEN AND SAUSAGE CASSEROLE (WITH GRAPES)

Steps:

• Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.
• Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.
• Next, put the flour in a glass dish and add the sausages and chicken.
• Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
• Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
• Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
• Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).