BRAISED CHICKEN SAUSAGES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.
5-INGREDIENT CHICKEN SAUSAGE WITH BRAISED RED CABBAGE
A little sweet, a little briny, this fall-inspired dish will warm your tummy. I like to round out the meal with quinoa pilaf or garlic toast.
Provided by Michelle Dudash
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
- Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.
Nutrition Facts : Calories 265, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 666 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 18 grams
SOLAR BRAISED CHICKEN AND ROOT VEGETABLES
Time 2h5m
Number Of Ingredients 10
Steps:
- Set Global Sun Oven out to preheat. Grate the zest from the lemon and the orange into a small bowl. Add the ginger, the honey to the bowl, and the juice from one half of the lemon and one half of the orange. Stir until the honey dissolves. Place the chicken thighs on the bottom of a light-weight, dark pot (or a Dutch oven). Pour half of the juice mixture over the chicken. Season with salt. Cover the chicken with the vegetables. Pour the remaining juice mixture over the vegetables. Season with salt. Put the lid on the pot and cook in the Sun Oven until the vegetables are soft, 1 1/2 to 2 hours (longer if using a Dutch oven). Remove pot from Sun Oven. Using a slotted spoon, transfer vegetables to a serving bowl. Drizzle with olive oil. Serve with rice.
Nutrition Facts : Nutritional Facts Serves
SOLAR BRAISED CHICKEN WITH RED CABBAGE
Number Of Ingredients 0
Steps:
- This slow-cooked chicken doesn't take any longer to cook in the GSO than it would stovetop. In both cases the cabbage is first cooked for about an hour before the chicken is added. Then they both braise together for another hour, until the meat is fall of the bone tender and the cabbage has transformed itself into a rich sauce that even the pickiest of eaters will like. It is typical of home-cooked Italian meals, a few simple, readily available, ingredients, prepared in a way that keeps everyone coming back for more. When made stovetop the lid is left ajar and most of the liquid evaporates. I've yet to recreate this in the GSO, even with my tea towel trick so when the chickens ready I transfer the pot to the stove, remove the chicken, and reduce the sauce over medium high heat. It only takes five minutes or so.
SOLAR BRAISED CHICKEN WITH RED CABBAGE
Number Of Ingredients 0
Steps:
- This slow-cooked chicken doesn't take any longer to cook in the GSO than it would stovetop. In both cases the cabbage is first cooked for about an hour before the chicken is added. Then they both braise together for another hour, until the meat is fall of the bone tender and the cabbage has transformed itself into a rich sauce that even the pickiest of eaters will like. It is typical of home-cooked Italian meals, a few simple, readily available, ingredients, prepared in a way that keeps everyone coming back for more. When made stovetop the lid is left ajar and most of the liquid evaporates. I've yet to recreate this in the GSO, even with my tea towel trick so when the chickens ready I transfer the pot to the stove, remove the chicken, and reduce the sauce over medium high heat. It only takes five minutes or so.
BALSAMIC BRAISED CHICKEN SAUSAGE
Very easy and elegant entree. I saw Rachael Ray make this but I couldn't find the recipe so I did it from memory and it came out great. I didn't have enough sausage so I added a few chicken tenders to it. The measurements may not be exact because I just eyeballed everything.
Provided by Ewalla
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put sausage and red onion in a large skillet. Add chicken broth, EVOO, and balsamic vinegar until it comes about half way up the sausages.
- Cook over medium high heat until all of the liquid is evaporated. If you like balsamic vinegar you may want to add more to make more of a glaze.
- I served with mashed sweet potatoes and put some of the extra glaze on the potatoes like a gravy!
Nutrition Facts : Calories 90.4, Fat 7.5, SaturatedFat 1.1, Sodium 37, Carbohydrate 4.2, Fiber 0.4, Sugar 1.3, Protein 2.6
SOLAR BRAISED CHICKEN SAUSAGE
Time 50m
Number Of Ingredients 4
Steps:
- Set Global Sun Oven out to preheat. Combine sauerkraut, wine, and caraway seeds in a dark, light-weight pot. Place sausages on top of sauerkraut mixture. Cover and cook in GSO until sausages are heated through; about 45 minutes.
Nutrition Facts : Nutritional Facts Serves
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