Chicken and Sausage Cacciatore with Grape Tomatoes

This smelled so good while it was cooking. I served it with rice to soak up the yummy sauce. The recipe suggests serving with thick slices of garlic bread. Because we don't like mushrooms, I left those out and it worked just fine. If I made it again, I would leave out the chicken thighs and just use sausage.

Bon Appetit, July 2008

Prep: 40 Minutes

Total: 45 Minutes

4 Servings

3 tbsp extra-virgin olive oil, divided

4 large chicken thighs with skin and bones (about 1 1/3 lbs)

3/4 lb fresh mild or hot Italian sausages

3/4 lb large mushrooms, quartered

2 12-oz containers grape tomatoes

1/2 cup dry red wine

3 large garlic cloves, pressed

1 1/2 tsp chopped fresh rosemary

1/2 cup coarsely chopped fresh basil

Heat 2 tbsp 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 tbsp 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.