Not Your Usual Chicken Cacciatore

I have been wanting to try this recipe ever since I saw Guy Fieri make it on television.  The combination just sounded good and it was one of those cooking episodes that the food really looked delicious.  And seriously, with this list of ingredients how could it not be amazing?  This is good.  Really good.  Do not skip roasting garlic for this dish; it gives it a sweet, nutty flavor.  Simply preheat your oven to 350 degrees, take a square of foil, place a head of garlic in the middle, drizzle a bit of olive oil, then loosely wrap it up and place in the oven for 30 minutes. Squeeze the morsels of deliciousness out of their skins and that is it.  Try, try to save them for the recipe.  I usually roast 2 heads because they are to die for schmeared on bread. Yup, schmeared, a word that can only be used to describe it!
The cold weather weekend screamed do a dish that is hot and comforting.  With what the store had on special it was time I made it!
And, I must say my local Shop 'n Save is raising the bar on the selection of fresh herbs and produce-here is a shout out to my favorite produce man!

Items on Sale from Shop 'n Save:
Chicken thighs
Uncle Charley's Sausage
Red bell pepper
DeLallo Marinara Sauce
Pasta

Chicken Thigh and Fennel Sausage Cacciatore-Guy Fieri
http://www.foodnetwork.com/recipes/guy-fieri/chicken-thigh-and-fennel-sausage-cacciatore-hunter-style.html

2 T. Olive oil
1 lb. sweet sausage, cut in large pieces
6 chicken thighs, bone-in, skin-on
salt and pepper
1 c. Cremini (baby bella) mushrooms, sliced thick (I used the entire package)
1 c. frozen pearl onions, thawed, I can never find these at my grocery store!  When I find them at other places I stock up!
1 red pepper, diced
1 head of garlic, roasted
1/2 tsp. red pepper flakes
1 c. dry red wine-yup, I do not need to keep reminding you, wine is a staple!  Oh and enjoy a glass of this cooking juice, while savoring that second head of roasted garlic on bread-instant appetizer!
1 c. chicken stock
1 c. marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary

Preheat oven to 350 degrees.
Tie the thyme and rosemary in a bundle with kitchen string.
Add the olive oil and sausages to a large dutch oven over medium-high heat.  Sear sausages for about 3 minutes until browned all over. Remove to a plate.

Season the chicken generously with salt and pepper.  Add to the pot and sear for 4-5 minutes per side.  Remove to the plate.

Add the sliced mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot.  Saute until vegetables are soft and the onions are translucent, 4 minutes.

Add the wine.  Bring to a boil and then simmer for 5 minutes, scrapping up the good brown bits off the bottom of the pot.

Add the chicken stock, marinara and herbs. Stir to combine.  Add the sausage and chicken back into the pot.  Cover and place in oven for 35-45 minutes.  Remove the herb bundle.

I suggest you serve over pasta or mashed potatoes.