Recipes, News & Promos
May 26

Grilled Chicken & Sausage Cacciatore


  • 2 broiler-fryers, cut up (6 lbs.)
  • 3/4 c. olive oil
  • 2 lb. ROMA Mild Italian sausages
  • 2 lg. onion, sliced
  • 1 clove garlic, minced
  • 3 red & 3 green peppers, sliced
  • 3 lg. tomatoes, chopped
  • 1/2 c. dry red wine
  • Salt to taste
  • 1 tsp. basil, crumbled
  • 1/4 tsp. freshly ground pepper


  1. Wipe chicken with damp paper towel; remove excess fat. Rub chicken with part of the oil. Let stand at room temperature.
  2. Build a medium-hot fire or set electric or gas grills to medium-high. Use drip pans to avoid flair up.
  3. Grill chicken pieces 6 inches from heat turning often for 20 minutes or until beginning to brown.
  4. Prick Italian sausages all over; grill, turning often for 15 minutes.
  5. Meanwhile, heat remaining oil in a large metal skillet with flameproof handle on the grill; saute onion and garlic until soft; push to one side; add pepper rings and saute 2 minutes; remove and reserve. Add tomatoes, wine, salt, basil and pepper; heat to bubbling.
  6. Add chicken pieces and sausages to skillet; spoon sauce over cook, stirring often, 20 minutes, or until chicken is tender when pierced with a fork. Spoon into heated platter. Top with sautéed peppers. Serves 8.