Chicken And Sausage Basque Recipes

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CHICKEN AND SAUSAGE BASQUE



Chicken and Sausage Basque image

This is a family recipe and I think you will find the chicken and sausage complement each other quite nicely in this dish.

Provided by southern chef in lo

Categories     Chicken Breast

Time 40m

Yield 10 cups

Number Of Ingredients 19

2 lbs zucchini, cut into 3/4 inch thick slices
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 lb Italian sausage (mild or hot)
1/2 teaspoon cumin
1 tablespoon butter, melted
1 medium onion, chopped
8 ounces small fresh mushrooms
2 garlic cloves, minced
1/4 cup olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into slices
1 cup all-purpose flour
1 cup dry vermouth
1 (15 ounce) jar roasted sweet red peppers, coarsely chopped
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Steps:

  • Sauté the zucchini in the 2 tablespoons of hot olive oil in large skillet over high heat for 3 minutes or until browned. Sprinkle with the salt and pepper; stir well. Remove from the pan with a slotted spoon and set aside.
  • Reduce the heat to medium high. Add the sausage and cumin to the skillet; cook 8 minutes or until browned and no longer pink. Drain, reserving 1 tablespoon of drippings in skillet. Cut sausage into ¾-inch pieces, set aside.
  • Add butter and next 3 ingredients to skillet; cook stirring often, until the onions are tender and mushroom liquid evaporates. Remove the vegetables from the skillet with slotted spoon.
  • Heat 1/4 cup of the olive oil in same skillet over medium high heat.
  • Dredge the chicken in the flour. Cook the chicken in hot oil for 8 minutes or until done turning once. Stir in the vermouth, the roasted red peppers, reserved sliced sausage, reserves vegetables, parsley, bay leaves, basil, and thyme. Bring to boil and simmer uncovered 5 minutes; discard bay leaf and serve.

Nutrition Facts : Calories 357.1, Fat 19.9, SaturatedFat 5.4, Cholesterol 62, Sodium 824.8, Carbohydrate 19, Fiber 2.8, Sugar 4.6, Protein 26

BASQUE CHICKEN AND SHRIMP IN WINE



Basque Chicken and Shrimp in Wine image

This is from Paul Prudhomme's Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove.

Provided by Chocolatl

Categories     Chicken

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 18

1 tablespoon paprika
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
8 chicken pieces
1 lb shrimp, peeled
2 tablespoons olive oil
2 cups lean ham, diced
1 1/2 cups onions, chopped
1/4 cup all-purpose flour
1 1/4 cups dry white wine, in all
2 cups chicken stock

Steps:

  • If finishing in the oven: preheat oven to 350°.
  • Combine seasoning mix ingredients and set aside.
  • Remove all visible fat from chicken.
  • Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
  • Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
  • Heat oil in a heavy skillet over high heat.
  • Add chicken pieces and brown on all sides, about 8-10 minutes.
  • Remove chicken to a bowl or plate.
  • Add ham to skillet and saute, stirring once or twice, about 2 minutes.
  • Add onions and 1 tablespoon of seasoning mix.
  • Cook until a crust begins to form on bottom of pan, about 3 minutes.
  • Stir in flour and cook until crust begins to harden, about 3 minutes.
  • Add 1 cup of wine.
  • Stir and scrape bottom of pan to dissolve crust.
  • Cook, scraping well, 1-2 minutes.
  • Stir in stock, scrape pan, and bring to a boil.
  • Stir in remaining seasoning mix and bring to a rolling boil.
  • Whisk in remaining wine.
  • Cook 2 minutes.
  • Remove from heat.
  • To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
  • Place shrimp on top.
  • Pour sauce over them.
  • Cover and bake until chicken is done, about 30 minutes.
  • To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
  • Add shrimp to skillet and stir.
  • Spoon some sauce over chicken and shrimp.
  • Cover and simmer over medium-low heat until chicken is done, about 30 minutes.

Nutrition Facts : Calories 405.6, Fat 13.2, SaturatedFat 2.7, Cholesterol 167.5, Sodium 2779.4, Carbohydrate 22.1, Fiber 2.5, Sugar 5.5, Protein 35.4

CHICKEN AND SAUSAGE WITH BOWTIES



Chicken and Sausage with Bowties image

Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!

Provided by Patricia Rogers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) package uncooked farfalle pasta
2 skinless, boneless chicken breasts
1 pound hot Italian turkey sausage, casings removed
1 tablespoon olive oil
2 cloves garlic, sliced
1 (14.5 ounce) can crushed tomatoes
½ cup red wine
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary

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.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 47.6 g, Cholesterol 50.6 mg, Fat 9.1 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 2 g, Sodium 526.4 mg, Sugar 0.9 g

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