Sausage Mushroom Chicken Recipes

SAUSAGE-MUSHROOM CHICKEN

Steps:

• Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
• Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
• Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
• Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
• Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
• Spoon sauce over the chicken. Garnish with remaining parsley.

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steps:

• Cut chicken into 1-inch pieces.
• In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
• Remove stems from mushrooms; slice caps.
• Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
• In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
• Serve hot.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms.
• Stir the softened cream cheese into the sausage mixture until well blended.
• Coarsely chop the cooked cauliflower.
• Mix all ingredients, including the chicken, and spread in a greased 9"x13" baking dish.
• If desired, dust the top with paprika.
• Bake, covered with foil, at 350º for about 30 minutes.
• Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

MUSHROOM RAGOUT WITH CHICKEN AND SAUSAGE

Steps:

• Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
• Strain and reserve liquid.
• While the mushrooms soak, remove skin from drumsticks; discard skin.
• Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
• Add sausage and sauté until lightly browned.
• Remove with a slotted spoon to a plate.
• Combine flour, rosemary, salt and pepper in a large plastic bag.
• Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
• Add to skillet and brown on all sides.
• Transfer to plate with sausages.
• Add wine and tomato paste to skillet.
• Bring to a boil, scraping the bottom to remove any browned bits.
• Simmer until liquid is almost completely evaporated.
• Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
• Return chicken and sausage to pan along with half of the reserved mushroom liquid.
• Cover, reduce heat to low and cook for 15 minutes.
• Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
• Garnish with parsley and serve warm.
• *CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
• Other indicators for doneness include:.
• 1) A fork or toothpick can be inserted with ease.
• 2) The juices should be clear, not pink.
• 3) Bone joints move easily.

CHICKEN & SAUSAGE WITH MUSHROOMS & PEPPERS

Steps:

• Cut up sausage into 1 inch pieces.
• Partly cover with 1/2 inch water in skillet.
• Simmer for 20 minutes.
• Set aside.
• In large heavy bottom skillet or dutch oven heat olive oil.
• Brown chicken pieces lightly on all sides adding salt and pepper to taste.
• Add chopped onions, cover and steam for 5 minutes.
• Add chopped garlic, cover and steam for 5 minutes.
• Add oregano and basil, cover and steam for 5 minutes.
• Add parsley, cover and steam for 5 minutes.
• Add peppers and mushrooms cook uncovered for 10 minutes, stirring often.
• Drain sausage, add to chicken.
• Add vinegar to sausage dripping in pan stirring to loosen bits.
• Add this to chicken and cook for another 5 minutes.