Ingredients

2 tablespoons olive oil
1 pound sweet fennel sausage links, chopped into large chunks
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 cup thick cremini mushrooms, sliced
1 cup thawed frozen pearl onions
1 cup chopped red bell pepper
1 head garlic, roasted
1/2 teaspoon crushed red pepper flakes
1 cup dry red wine
1 cup chicken broth
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons chopped flat-leaf parsley

Instructions

Discover the irresistible flavors of this hearty Chicken Thigh and Fennel Sausage Cacciatore, a hunter-style classic that brings tender chicken, savory sausage, and aromatic fennel to life in a rich, wine-infused sauce. Perfect for cozy family dinners, it's simple enough for weeknights yet impressive for gatheringsget ready to savor every comforting bite!

Preheat your oven to 350F (175C).
Heat olive oil in a large Dutch oven over medium-high heat. Sear sausage chunks until golden, about 3 minutes; remove and set aside. Season chicken thighs with salt and pepper, then brown skin-side down for 4-5 minutes per side. Reserve with sausage.
Add mushrooms, pearl onions, bell pepper, roasted garlic, and red pepper flakes to the pot; season lightly. Saut until softened and onions are translucent, about 4 minutes. Deglaze with red wine, boil, then simmer 5 minutes, scraping up browned bits.
In a roasting pan, combine browned meats, sauted veggies, broth, and marinara. Tie thyme and rosemary into a bundle and add. Stir well, then bake until chicken is tender and sauce thickens, 35-45 minutes. Discard herbs.
Plate the vibrant cacciatore and garnish with fresh parsley. Serve hot with crusty bread to soak up the sauceyour kitchen will smell like an Italian countryside feast!