This is one of my favorite meals to cook on the weekend - especially when we're going to settle down and watch some serious TV. the secret ingredient is Vermouth. It really changes the flavor of the sauce. You don't want to put it in the sauce until the end however, or else it will burn off and you will lose the flavor.
By the way, I am not a crock pot kinda girl. I find them to be small ( even though my new one is the bigger version) and hard to clean ( yes, i tried spraying it with cooking spray but it still is very cumbersome to clean in the sink afterwords.) So I have become a fan of braising. I think this technique brings out much more flavor in your dishes, but still keeps meat moist and juicy. I also like that you can control the time vegetables are in the pot so they don't get so mushy. Herbs do better in braising vs crock pot- they lose all their flavor if they are cooked too long. And of course, the cooking time is cut way back when you braise.
So for my Chicken C, I always use a dutch oven. A very handy pot in the kitchen. I have large 7 quart metal dutch oven that can go from stove pot to oven and I love it.
Braised Chicken and Sausage Cacciatore
Vegetable oil
6 to 8 chicken thighs, drumsticks, and/or breasts with bones in, but no skin
1 package of sweet Italian sausages
flour for dredging
a package of dry chicken bullion
1 large can of crushed tomatoes (I like Cento the best- not tinny tasting)
1 can of low sodium tomato paste
2 stalks celery cut into small pieces
2 small or 1 very large sweet onion sliced
1 or 2 red peppers sliced ( You can use green peppers if you prefer)
1 package of sliced mushrooms
parsley- a couple of tablespoons of dry- if you use fresh- 1/4 cup chopped
2 bay leaves
Italian basil- a couple of teaspoons of dry- or a bit more if fresh
crushed or minced garlic- about two heaping teaspoons
2 to 3 whole cloves ( i don't use sugar in my sauce)
salt and pepper to taste ( if you use chicken bullion above, you may want to omit the salt)
1/3 cup of vermouth
1- you need to dredge the chicken and fry it in a little vegetable oil, or else you lose alot of flavor in the dish. I add a package of dry chicken bullion to the flour for a bit more flavor. Also, the flour helps to keep the sauce nice and thick- which can get a bit runny because of the vegetables. Fry the chicken right in the dutch oven for a couple of minutes until it is brown , but not too long. It's going to cook in the oven. Remove from pot and put aside. Add sausages. Fry in dutch oven for about 3 to 4 minutes so the outside skins are browned.
2- add tomato sauce, paste, cut up vegetables, spices. You'll see there is NO oregano. My mother says, Oregano is only for Pizza, not for tomato sauce.
3- cover dutch oven and put in a 300 degree oven - About a half hour later, stir, and add the vermouth, and cook for another 30 to 45 minutes. If the sauce looks too watery, you can take the cover off for the last 15 minutes, but you need to watch it doesn't dry up.
I serve this over pasta with lots of grated Romano and Parmesan cheese. Look for a shaped pasta that holds sauce better- cork screws versus Penne shape.
By the way, I am not a crock pot kinda girl. I find them to be small ( even though my new one is the bigger version) and hard to clean ( yes, i tried spraying it with cooking spray but it still is very cumbersome to clean in the sink afterwords.) So I have become a fan of braising. I think this technique brings out much more flavor in your dishes, but still keeps meat moist and juicy. I also like that you can control the time vegetables are in the pot so they don't get so mushy. Herbs do better in braising vs crock pot- they lose all their flavor if they are cooked too long. And of course, the cooking time is cut way back when you braise.
So for my Chicken C, I always use a dutch oven. A very handy pot in the kitchen. I have large 7 quart metal dutch oven that can go from stove pot to oven and I love it.
Braised Chicken and Sausage Cacciatore
Vegetable oil
6 to 8 chicken thighs, drumsticks, and/or breasts with bones in, but no skin
1 package of sweet Italian sausages
flour for dredging
a package of dry chicken bullion
1 large can of crushed tomatoes (I like Cento the best- not tinny tasting)
1 can of low sodium tomato paste
2 stalks celery cut into small pieces
2 small or 1 very large sweet onion sliced
1 or 2 red peppers sliced ( You can use green peppers if you prefer)
1 package of sliced mushrooms
parsley- a couple of tablespoons of dry- if you use fresh- 1/4 cup chopped
2 bay leaves
Italian basil- a couple of teaspoons of dry- or a bit more if fresh
crushed or minced garlic- about two heaping teaspoons
2 to 3 whole cloves ( i don't use sugar in my sauce)
salt and pepper to taste ( if you use chicken bullion above, you may want to omit the salt)
1/3 cup of vermouth
1- you need to dredge the chicken and fry it in a little vegetable oil, or else you lose alot of flavor in the dish. I add a package of dry chicken bullion to the flour for a bit more flavor. Also, the flour helps to keep the sauce nice and thick- which can get a bit runny because of the vegetables. Fry the chicken right in the dutch oven for a couple of minutes until it is brown , but not too long. It's going to cook in the oven. Remove from pot and put aside. Add sausages. Fry in dutch oven for about 3 to 4 minutes so the outside skins are browned.
2- add tomato sauce, paste, cut up vegetables, spices. You'll see there is NO oregano. My mother says, Oregano is only for Pizza, not for tomato sauce.
3- cover dutch oven and put in a 300 degree oven - About a half hour later, stir, and add the vermouth, and cook for another 30 to 45 minutes. If the sauce looks too watery, you can take the cover off for the last 15 minutes, but you need to watch it doesn't dry up.
I serve this over pasta with lots of grated Romano and Parmesan cheese. Look for a shaped pasta that holds sauce better- cork screws versus Penne shape.
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