Chicken And Sausage With Blackberry Reduction Recipes

ANDOUILLE SAUSAGE CREOLE

Steps:

• Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
• Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

CHICKEN AND SAUSAGE WITH BLACKBERRY REDUCTION

Steps:

• Heat 2 teaspoons olive oil in a medium skillet. Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side. Set aside and keep warm. In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes. Set aside and keep warm.
• Add the shallots to the skillet and cook until softened. Add the berries and cook until they are thawed and have released all their juices. Strain out the seeds and shallots and return the juice to the skillet. Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes. Set aside and keep warm.
• Drain the artichokes and pat them dry. In a clean skillet, add 1 tablespoon olive oil over high heat. Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side. Drain on paper towels.
• Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil. Toss in the zucchini strips and season them with salt and pepper. Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes.
• To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate. Place a chicken breast on top of it. Slice the sausages and put the slices from half a sausage on top of the chicken breast. Make a nice pile of the zucchini and top that with the crispy artichoke hearts. Drizzle a bit more sauce over the chicken and sausages if you like. Repeat with the remaining ingredients.

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.

SAVORY PUMPKIN DIP WITH CRANBERRY REDUCTION

Steps:

• For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
• For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
• Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
• Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping.

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.

SOY GINGER REDUCTION

Steps:

• Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.