Tuscan Chicken And Sausage Recipes

ROASTED TUSCAN CHICKEN DINNER

Steps:

• Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.

TUSCAN CHICKEN AND SAUSAGE WITH PASTA RECIPE

Steps:

• Cook pasta per instructions on the box at the same time you begin cooking this dish.
• Dredge chicken tenders in flour seasoned with salt and pepper
• place floured tenders in a large saute pan with enough olive oil to saute them.
• Cook chicken 3-4 minutes on one side and turn them over
• Add the raw sliced sweet sausage, sliced mushrooms and roasted red peppers to the pan. Continue cooking the mixture for about 5 minutes turning the chicken after it has been browned on the other side.
• Add all but 2 ounces of the marsala wine to the hot pan. This is called deglazing and will loosen all of the delicious bits stuck to the pan allowing them to add flavor to the dish.*The alcohol will cook off in about a minute.
• Add the chicken stock, and a pinch of black pepper (season to taste).
• Reduce the heat to medium and continue to cook while sauce is reducing.
• Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
• As the sauce begins to thicken lower heat to simmer, and add remaining marsala and grated cheese
• Serve over pasta, garnish with fresh chopped basil, additional grated cheese and enjoy!

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN CHICKEN AND SAUSAGE BAKE

Steps:

• Heat oven to 400ºF.
• Sprinkle chicken with black pepper; place in 13x9-inch baking dish sprayed with cooking spray.
• Combine all remaining ingredients except cheese; spoon over and around chicken. Sprinkle with cheese.
• Bake 30 min. Reduce oven temperature to 350ºF. Bake 15 min. or until chicken is done (165ºF).

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, 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.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN CHICKEN AND SAUSAGE

Steps:

• Cut the chicken into 1½" cubes. Cut the sausage into similarly-sized pieces.
• In a skillet, heat the olive oil over medium-high heat until it shimmers. Working in batches, brown the chicken and sausage in the olive oil. Transfer to a crockpot as they are finished.
• Pour the wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan, then add to crockpot.
• Add the artichoke hearts, the onion, the peppers and the mushrooms to the crockpot. Add the herbs, and salt and pepper to taste. Add the chicken broth. Cover tightly and cook on low 8-10 hrs or high 3-4 hours.

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.

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.

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.