Chicken And Sausage 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.

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.

ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
• Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.

23 BEST WAYS TO COOK CHICKEN AND SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken and sausage recipe in 30 minutes or less!

CHICKEN AND SAUSAGE WITH BOWTIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
• Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

CHICKEN AND SAUSAGE

Steps:

• In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned.
• Remove the chicken; set aside. Reduce the heat to medium.
• In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender.
• Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning.
• Heat to boliling and return the chicken to the skillet. Reduce the heat to low.
• Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.
• Mix the 1 tablespoon cornstarch with the 2 tablespoons of water.
• Stir into the sauce and bring to a boil.
• Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens.
• Serve over hot cooked noodles or rice.
• Note: Sauce freezes well.

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.