HUNTER’S CHICKEN CACCIATORE
Ingredients
3 tablespoons olive oil
2 ½ – 3 pounds chicken thighs, bone-in and skin on
2 teaspoons salt, divided
2 teaspoons black pepper, divided
3 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
3 tablespoons fresh rosemary leaves, stemmed and chopped
1 large onion, chopped
10 garlic cloves, chopped
1 pound sweet Italian sausage links, cut into 1-1 ½” pieces
2 green bell peppers, cut into ½” thick strips
1 red bell pepper, cut into ½” thick strips
½ cup dry white wine
3 ½ cups homemade spaghetti sauce (or 1, 28 ounce jar store bought)
1, 15.5 ounce can cannellini beans, drained
¼ cup fresh basil leaves, rough chopped
1 pound pasta like linguine or fettucine, cooked al dente to package directions
Instructions
Preheat oven to 375 degrees.
Heat the oil in a large deep oven-proof* skillet over medium high heat.
Trim any excess fat off the chicken thighs and season them on both sides with 1 teaspoon each of the salt and pepper and 1 ½ teaspoons of the Italian seasoning. Generously sprinkle the chopped rosemary over the skin on each thigh and lightly press to adhere.
Place the thighs, skin-side-down, in the hot oil and sear for 3-4 minutes until the skin is crispy and golden brown. Flip to the other side and cook for 3 more minutes. The thighs do not need to be cooked through and will cook again in the sauce.
Add the onions, garlic, and sausage to the pan drippings and cook, stirring frequently, until the onions are soft and fragrant and the sausage is mostly cooked through. Add the green and red bell peppers to the pan and continue to cook for 4-5 minutes, stirring frequently, until the peppers begin to soften.
Add the white wine and cook, stirring for another 2-3 minutes until most of the wine is absorbed. Add the spaghetti sauce, cannellini beans, and remaining salt and black pepper to the pan. Bring the sauce to a low boil. Nestle the chicken thighs into the sauce so they are mostly submerged but some of the crispy skin is still exposed. Reduce to a simmer and cover the pan. Let cook for 6-10 minutes until the peppers are very soft and the chicken is cooked through (160 degrees and juices run clear when pierced with a knife). Timing will depend on how large your chicken pieces are. Stir in the basil just before serving.
Remove the cover and finish the chicken in the oven for 5-7 minutes until the chicken skin is browned and crispy.
Serve the chicken and sauce over the pasta. Garnish with rosemary sprigs or basil and serve with grated parmesan on the side if desired.
*If you don’t have an oven-proof skillet, you can transfer the sauce to a 9” x 13” pan and place the chicken in the sauce and bake at 375 until the chicken is cooked through.
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