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Stunt Segneri's Chicken Cacciatore

☐ 6 pc. boneless/skinless thighs
☐ 1 (32 oz) jar Rao's Marinara Sauce
☐ 1 sweet onion (cut into strips)
☐ 4 bell peppers (green, orange, red, yellow)
☐ 8 oz. (or >) sliced baby bella mushrooms
☐ 4-6 cloves crushed garlic
☐ McCormick Italian Herb Seasoning grinder
☐ salt
☐ black pepper
☐ ⅓ cup olive oil
☐ 1 lb. pasta of choice

Heat olive oil in large deep frying pan on medium low heat (so as not to scorch the garlic), sauté garlic, then add thighs. Increase heat to medium high, season and brown both sides of the thighs with Italian seasoning, pepper, and salt. Remove thighs, add onion and peppers to frying pan and sauté. Cut chicken into pieces and return to frying pan, sauté with peppers. Add sauce. Stir well. Reduce heat, simmer on low for at least 2 to 3 hours. Stir occasionally. Add mushrooms 30-45 minutes before serving.

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Borscht

☐ 1 (16 oz) package pork sausage
☐ 3 medium beets, shredded
☐ 3 carrots, shredded
☐ 3 medium baking potatoes
☐ ½ head cabbage
☐ 1 cup diced tomatoes, drained
☐ 1 tablespoon vegetable oil
☐ 1 medium onion
☐ 1 (6 oz) can tomato paste
☐ 8 ¾ cups water, as needed
☐ 3 cloves garlic
☐ 1 teaspoon white sugar
☐ salt and pepper
☐ sour cream, for topping
☐ chopped dill or parsley

Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water (about 8 cups) and bring to a boil. Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining ¾ cup water until well blended; transfer to the pot. Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper. Garnish with sour cream and dill.

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