The latest creation is a different version of chicken cacciatore (more properly, pollo alla cacciatore or hunter's chicken). Usually, this dish is made with peppers, but this version is more focused on the mushrooms and tomatoes. The sausage adds some extra flavors in addition to the fresh herbs and spices. To start, you season 4 chicken thighs with salt and pepper. You then brown the chicken and sausages on both sides and remove them from the pan. Next, saute some mushrooms until they are brown and remove them from the pan as well. Add grape tomatoes, red wine, garlic, and rosemary to the pan and cook until the tomatoes soften. Using a potato masher, crush some of the tomatoes to add their juices to the sauce. At this point, return the chicken, sausages and mushrooms to the pan and cook, turning the meats occasionally, until the chicken is cooked through. Just before serving, stir in some fresh basil to the sauce. I served this with a side of canned green beans improved with some garlic salt and rosemary, though I omitted it from the picture since it does not look that appetizing (tastes good though).
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