• bone-in chicken thighs 6 chicken thighs, bone-in and skin-on
  • chicken stock 1 cup chicken stock
  • cremini mushrooms 1 cup thickly sliced cremini mushrooms
  • dry red wine 1 cup dry red wine
  • flat leaf parsley leaves 2 tablespoons fresh flat-leaf parsley leaves
  • fresh rosemary 2 sprigs fresh rosemary
  • fresh thyme 4 sprigs fresh thyme
  • garlic 1 head garlic, roasted
  • kosher salt Kosher salt and freshly ground black pepper
  • marinara sauce 1 cup marinara sauce
  • olive oil 2 tablespoons olive oil
  • pearl onions 1 cup frozen pearl onions, thawed
  • red bell peppers 1 cup diced red bell peppers
  • red pepper flakes 1/2 teaspoon red pepper flakes
  • sausage links 1 pound sweet fennel sausage links, cut into large pieces
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How to make it

  1. Preheat the oven to 350 degrees F.
  2. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes.
  3. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
  4. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper.
  5. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes.
  6. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
  7. In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes.
  8. Remove the herb bundle.
  9. Serve the cacciatore on a large serving platter, garnished with parsley.