Chicken And Sausage Extraordinaire Recipes

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

ROASTED CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• Preheat oven to 400 degrees.
• Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
• Combine marinade ingredients in small bowl or jar.
• Pour marinade over chicken and gently toss to coat.
• Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
• Serve with bread and a simple green salad if desired.

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Steps:

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CHICKEN AND SAUSAGE EXTRAORDINAIRE

Steps:

• Cook rice according to package directions and set aside.
• In a skillet, brown sausage and remove with a slotted spoon.
• Saute onions, and celery in sausage fat until onion is transparent, not brown, and drain.
• Stir in mushrooms and chicken and set aside.
• Melt margarine in large saucepan, add flour and mix well.
• Over medium heat, slowly add cream, broth, and poultry seasoning. Cook stirring constantly, until mixture is fairly thick. Pour into large bowl.
• Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
• Spoon into 10x14 inch buttered casserole dish.
• Mix together melted margarine and crushed crackers and sprinkle over casserole.
• Bake uncovered at 350 degrees for 40 minutes or until bubbly around the edges.

ITALIAN SAUSAGE AND CHICKEN

Steps:

• In a nonstick skillet brown the sausage (apprx 8 minutes).
• Then remove onto a plate.
• Then put in chicken and cook for 5 minutes, turning once.
• Put on plate with sausage.
• Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
• Then add potatoes and water and cover and cook for 15 minutes.
• Then push potatoes over to the side of skillet and add back in the chicken and sausage.
• Add in the salt, pepper, wine, vinegar, and red peppers.
• Cover and cook an additional 35 minutes, when chicken registers 170*.
• Take chicken and sausage back out onto plate, and cover.
• Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
• Pour over chicken.

SAUSAGE 'N' CHICKEN CASSEROLE

Steps:

• Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

CHICKEN AND SAUSAGE EXTRAORDINAIRE

Steps:

• 1. Cook rice according to package directions and set aside.
• 2. In skillet, brown sausage and remove with a slotted spoon. Saute celery and onions in sausage fat until onion is transparent, not brown. Drain.
• 3. Stir in mushrooms and chicken and set aside.
• 4. Melt butter in large saucepan, add flour and mix well.
• 5. Over medium heat, slowly add cream, broth and poultry seasoning. Cook, stirring constantly, until mixture is fairly thick. Pour into large bowl.
• 6. Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
• 7. Spoon into 10" x 14" buttered casserole dish.
• 8. Mix together melted butter and crushed crackers and sprinkle over casserole.
• 9. Bake uncovered at 350* for 40 minutes or until bubbly around edges.
• 10. This dish makes enough for 12 - 14 people so it could easily be placed into 2 smaller baking dishes and one may be frozen. If frozen, thaw in refrigerator and make sure it is thawed in the middle before cooking. Add 5 minutes to cooking time because casserole will be cold.

BASIC SHEET PAN CHICKEN SAUSAGE AND ROASTED CABBAGE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
• Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.