Italian Sausage And Chicken Cacciatora

• 5 lbs boneless skinless chicken thighs
• salt and pepper
• 1 1/2 lbs. Hot Italian Sausage -- cut up into bite
• size pieces
• 1 large Green Bell Pepper
• 1 large Red Bell Pepper
• 1 large yellow onion
• 8 oz Fresh Mushrooms
• 8 cloves Garlic (rough chop)
• 1 can quartered artichoke hearts, drained
• Sauce Ingredients
• 1 can (29 oz) Tomato Sauce
• 1 can (14.5 oz) Stewed tomatoes, Italian blend
• preferred
• 1 can (6 oz) Tomato Paste
• 2 tsp Tony's Cajun Seasoning
• 1 tsp Sweet Basil
• 2 tsp Italian Seasoning
• 1 1/2 tsp Fennel Seed
• 3 tsp Dried Parsley
• 1/2 tsp Cayene Pepper
• Other
• 12" Dutch Oven
• a little olive oil for cooking sausage
• fresh parsley

1. Directions
2. 1 Fry sausage in the Dutch oven over fully lit EGG with a little olive oil until brown and fully cooked. Then remove and set
3. to the side.
4. 2 While sausage is cooking mix together the sauce ingredients.
5. 3 Drain oil from oven after the sausage is finished.
6. 4 Lightly re-oil the DO and place salt and peppered chicken pieces in the bottom of the DO. Add half of each of the
7. peppers and all of the onions, garlic and artichokes. Pour the mixed sauce over all.
8. 5 Cook on the EGG at 325 degrees F for 45 minutes stirring occasionally.
9. 6 Add the rest of the peppers, sausage, and mushrooms and cook for another 25 minutes.
10. 7 Garnish with fresh parsley.
11. Source
12. Author: Doug Carroll (DrZaius)
13. Source: This recipe is a modified recipe by Duane and Sandy Dinwiddie of the Lone Star Dutch Oven Society.

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Taken from www.epicurious.com/recipes/member/views/italian-sausage-and-chicken-cacciatora-50135123 (may not work)