MEDITERRANEAN CHICKEN AND SAUSAGE RECIPE
Combine flavors of the Mediterranean together with this chicken and sausage recipe. Our Mediterranean Chicken and Sausage Recipe is a family-pleasing dish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Pierce sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
- Add 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining dressing.
- Dissolve cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8557 g, Sugar 0 g, Protein 17 g
23 BEST WAYS TO COOK CHICKEN AND SAUSAGE
These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.
Provided by insanelygood
Categories Chicken Dinner Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and sausage recipe in 30 minutes or less!
Nutrition Facts :
SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS
This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
- Stuff each cherry pepper generously with Italian sausage. Set aside.
- Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
- Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
- Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
- Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
- Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
- Return to medium-high heat and bring to a simmer.
- Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
- Garnish with chopped basil, oregano, and marjoram.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g
MEDITERRANEAN SAUSAGE
Make and share this Mediterranean Sausage recipe from Food.com.
Provided by adopt a greyhound
Categories Very Low Carbs
Time 30m
Yield 4 1 lb. packages, 8 serving(s)
Number Of Ingredients 19
Steps:
- Simmer onions in water to cover until translucent, 5-7 minutes. Cool under cold water and drain. Coarsely grind the onions with the chicken using a Kitchenaid or food processor.
- Add the remaining ingredients to the chicken and blend thoroughly with your hands.
- Divide into 4 portions. May use now or freeze for later use.
Nutrition Facts : Calories 457.6, Fat 24.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1908.5, Carbohydrate 8.2, Fiber 2.1, Sugar 2.8, Protein 48.6
MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and brown all over for about 5 minutes. Move the sausage to one side of the pot and then add the sliced chicken. Season liberally with salt and pepper and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute. Stir in the couscous and cover the pot with a tight-fitting lid. Turn the stove off and let the pot sit covered for 5 minutes. Remove the lid and add the parsley while fluffing the dish with a serving fork. Serve immediately, making sure everyone gets a sausage link.
- Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!
CROCK POT MEDITERRANEAN CHICKEN AND SAUSAGE
I made this up one day when pondering what to fix for my turn at "snack" day at work. It is a nicely different pasta sauce. Not quite regular spaghetti and not quite cacciatore. It was a hit.
Provided by Michelle S.
Categories European
Time 8h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick skillet brown Italian sausage well.
- Remove from skillet; cut into quarters and place in crock pot.
- Brown chicken thighs in sausage drippings.
- Cut chicken quarters and place in crock pot.
- Add remaining ingredients to crock pot.
- Cook 8 hours on low.
- Serve over pasta (I prefer penne) with freshly grated cheese.
Nutrition Facts : Calories 410.2, Fat 19.1, SaturatedFat 5.6, Cholesterol 82.5, Sodium 1418, Carbohydrate 27.8, Fiber 3.1, Sugar 17.2, Protein 27.8
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