This has to be one of my favorite meals. It’s so easy and so flavorful. The best part? It’s a one pot meal. Yes you heard me right, one dish to wash! Not only is this dish good, it is full of nutrients and very filling. What more could you want?
I packed a ton of flavors in the dish and it came out extremely well. You can alter it to your tastes, cooking doesn’t have to be an exact science (baking on the other hand…)
This dish is a cacciatore based dish, but it really reminds me of brunswick stew (it’s a southern thing). I always have leftover sauce, but don’t throw it out!!! It makes an excellent soup. Throw the leftovers in a pot, add some chicken broth to thin it out a bit, bring to a boil and then simmer. It takes just a few minutes and is incredibly tasty ( I don’t eat beans, but if you do, add some cannellini beans to the soup, it makes for a very hearty meal)
- 4 Chicken thighs (bones and skin please)
- 4 oz sausage
- 8 oz. mushrooms (cut in half)
- 1 onion, sliced
- 1 small bunch of kale (about 5 leaves)
- 1 can of stewed tomatoes (use whatever can of tomatoes you have lying around)
- 2 fresh tomatoes
- 6 cloves of garlic
- 1 cup of chicken broth
- herbs of your choice
- 2 tsp crushed red pepper flakes
1. In a cast iron pan, heat 2 Tbs of olive oil over medium-high heat. Salt and pepper chicken thighs and brown on each side in pan (Should still be mostly uncooked), Remove thighs and place in a plate lined with paper towels, to absorb the grease.
2. Brown the sausage, remove and drain. Remove about 1/4 of the fat left in the pan. Saute the mushrooms in the same pan. Place in pan, brown on one side, then flip. Do not move the mushrooms around. Once the mushrooms are browned, add the onions to the pan. Salt and pepper the onions and cook until they are translucent. Tear up the kale leaves into bite size pieces and add them to the pan, stir and let wilt.
3. Add the chicken broth and scrape the bottom of the pan to loosen up the yummy brown bits. Add the canned tomatoes, fresh tomatoes (chopped), crushed red pepper, and your herbs of choosing (rosemary, thyme, sage, basil, etc). If using fresh herbs, tie them in a bundle with some kitchen twine and throw them in the pan. If using dried herbs…well, just don’t.
4. Return the sausage and chicken to the pan. Add the whole garlic cloves, crushed (to release their oils).
5. Bring to a boil and then immediately reduce to a simmer. Cover and let simmer for an hour. Remove lid and let simmer for another 30 minutes. Remove herb bundle and serve!
Health and Happiness,