Catalan Saute Of Chicken With Sausage Capers And Herbs Recipes

CATALAN SAUTE OF CHICKEN WITH SAUSAGE, CAPERS AND HERBS

Steps:

• Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
• Note: You can get away with very little browning of the meat since this will cook like a stew. So do what you have time to do!
• Brown chicken in oil in deep skillet.
• Set aside in bowl.
• Brown sausage in skillet.
• Add to bowl.
• Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
• Cook until the juice reduces a bit. Note: Again -- do what you have time to do. It will be good no matter what! I promise.
• Add the chicken and sausage and simmer 20 minutes.
• When the chicken is tender, move the chicken and sausage to your serving dish.
• Mix the broth and cornstarch together and add to the sauce left in the pot.
• Add the capers and zest.
• Cook until thickened.
• Pour sauce over meat.
• Sprinkle with some pretty parsley.
• Enjoy! We serve ours with white rice and a green veggie.

SAUTEED CHICKEN BREASTS WITH CAPERS

Steps:

• Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.