Chicken And Sausage Extraordinaire Recipes

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CHICKEN, SAUSAGE AND PEPPERS



Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

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.

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE



One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Steps:

  • Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
  • Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
  • Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
  • Arrange the chicken and sausages on a large platter.

CHICKEN AND SMOKED SAUSAGE ETOUFFEE



Chicken and Smoked Sausage Etouffee image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 pound andouille sausage links
4 leg-thigh chicken pieces
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1 medium onion, roughly chopped
2 ribs celery, roughly chopped
1 green bell pepper, roughly chopped
4 cloves garlic
4 cups low-sodium chicken stock
2 tablespoons paprika
Pinch cayenne pepper
1 cup chopped fresh flat-leaf parsley
2 scallions diced

Steps:

  • Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
  • With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
  • In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
  • Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



Chicken, Sausage, Peppers, and Potatoes image

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
  • When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
  • Cut two slashes down to the bone on the skin side of each chicken thigh.
  • Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
  • Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
  • Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
  • Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g

ITALIAN SAUSAGE AND CHICKEN



Italian Sausage And Chicken image

This looks like a yummy recipe. I clipped it out of a Family Circle mag and cant wait to try it myself!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb Italian sausage, cut into thirds
4 boneless skinless chicken breasts
2 teaspoons olive oil
3 cloves garlic, chopped
1 teaspoon dried rosemary
1 lb small red potato, cut into fourths
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry white wine
3 tablespoons balsamic vinegar
2 small sweet red peppers, cut into 1 inch squares

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.

Nutrition Facts : Calories 463.9, Fat 21.1, SaturatedFat 6.5, Cholesterol 107.9, Sodium 1124.5, Carbohydrate 27.6, Fiber 3.5, Sugar 4.8, Protein 38.8

SPANISH-STYLE CHICKEN AND SAUSAGE



Spanish-Style Chicken and Sausage image

A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.

Provided by QueenCampbell

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
½ pound sweet Italian sausage, sliced
1 (8 ounce) boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cubes chicken bouillon
1 ⅔ cups hot water
½ teaspoon salt
½ teaspoon ground thyme
¼ teaspoon garlic powder
1 cup frozen green peas
1 ½ cups instant rice
2 medium tomatoes, diced

Steps:

  • Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
  • Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
  • Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g

HEARTY ROASTED CHICKEN AND SAUSAGE



Hearty Roasted Chicken and Sausage image

Classic sausage and peppers get even better when you add bone-in chicken to the mix. This dish is easy to make, and it's versatile enough for family dinners, buffets or tailgating.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 8

Number Of Ingredients 7

4 pounds bone-in chicken thighs or chicken drumsticks
2 small onions, cut into wedges
2 large red peppers, cut into 2-inch-long strips
2 pounds medium red potatoes, cut in quarters
2 pounds sweet or hot Italian pork sausages, cut into 1-inch pieces
½ teaspoon Italian seasoning, crushed
1 cup Swanson® Chicken Broth

Steps:

  • Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
  • Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

Nutrition Facts : Calories 678.2 calories, Carbohydrate 25.7 g, Cholesterol 185.4 mg, Fat 37.8 g, Fiber 3.2 g, Protein 56.1 g, SaturatedFat 12 g, Sodium 1203.4 mg, Sugar 4.3 g

CHICKEN AND SWISS EXTRAORDINAIRE



Chicken and Swiss Extraordinaire image

Make and share this Chicken and Swiss Extraordinaire recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, halved
1/2 cup flour
1/4 teaspoon garlic powder
2 tablespoons canola oil
1 tablespoon butter
1/2 lb mushroom, sliced
2/3 cup white wine
1/4 teaspoon pepper
6 thick slices French bread
6 slices swiss cheese

Steps:

  • Preheat oven to 200F (for bread slices).
  • Mix flour and garlic powder in shallow dish. Add chicken one piece at a time, dredging to coat.
  • Place oil in skillet and heat to medium temperature. Add chicken and cook about 10 minutes, turning once, or until brown on all sides.
  • Reduce heat, cover and simmer about 10 minutes or until juices from chicken run clear. Remove chicken from skillet.
  • Add butter to skillet; add mushrooms and saute over low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown bits. Add pepper.
  • Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
  • Place slices of bread on baking sheet in single layer. Place slice of cheese on each slice of bread. Place in 200F oven until cheese is melted.
  • Place chicken and mushroom mixture on top of bread slices and serve.

Nutrition Facts : Calories 919.3, Fat 22.1, SaturatedFat 8.2, Cholesterol 65.1, Sodium 1490.4, Carbohydrate 129.2, Fiber 7.5, Sugar 1.9, Protein 43.4

CHICKEN AND SAUSAGE EXTRAORDINAIRE



Chicken and Sausage Extraordinaire image

This dish after made can be frozen, and made for another meal. If you do frezze this, make sure it is thawed in the middle before cooking, and add 5 minutes to the cooking time.

Provided by weekend cooker

Categories     Vegetable

Time 55m

Yield 6-8 dishes, 6-8 serving(s)

Number Of Ingredients 15

1 (6 ounce) box long grain and wild rice blend
1 lb pork sausage
1 cup chopped celery
2 onions, chopped
1 (4 ounce) jar sliced mushrooms, drained
6 boneless skinless chicken breast halves, cooked and sliced
3 tablespoons margarine
1/4 cup flour
1 cup whipping cream
1 (14 ounce) can chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper
1/8 cup margarine, melted
2 cups crushed crackers

Steps:

  • Cook rice according to package directions and set aside.
  • In a skillet, brown sausage and remove with a slotted spoon.
  • Saute onions, and celery in sausage fat until onion is transparent, not brown, and drain.
  • Stir in mushrooms and chicken and set aside.
  • Melt margarine in large saucepan, add flour and mix well.
  • Over medium heat, slowly add cream, broth, and poultry seasoning. Cook stirring constantly, until mixture is fairly thick. Pour into large bowl.
  • Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
  • Spoon into 10x14 inch buttered casserole dish.
  • Mix together melted margarine and crushed crackers and sprinkle over casserole.
  • Bake uncovered at 350 degrees for 40 minutes or until bubbly around the edges.

Nutrition Facts : Calories 755.1, Fat 52.3, SaturatedFat 18.9, Cholesterol 177.3, Sodium 1125.4, Carbohydrate 25.2, Fiber 1.6, Sugar 2.9, Protein 44.4

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