Catalan Saute Of Chicken With Sausage Capers And Herbs Recipes

CATALAN CHICKPEA AND SAUSAGE STEW

Steps:

• Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
• While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
• Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

CHICKEN SAUSAGE SAUTé

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

CATALAN SAUTE OF CHICKEN WITH SAUSAGE, CAPERS AND HERBS

Steps:

• Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
• Note: You can get away with very little browning of the meat since this will cook like a stew. So do what you have time to do!
• Brown chicken in oil in deep skillet.
• Set aside in bowl.
• Brown sausage in skillet.
• Add to bowl.
• Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
• Cook until the juice reduces a bit. Note: Again -- do what you have time to do. It will be good no matter what! I promise.
• Add the chicken and sausage and simmer 20 minutes.
• When the chicken is tender, move the chicken and sausage to your serving dish.
• Mix the broth and cornstarch together and add to the sauce left in the pot.
• Add the capers and zest.
• Cook until thickened.
• Pour sauce over meat.
• Sprinkle with some pretty parsley.
• Enjoy! We serve ours with white rice and a green veggie.