Chicken And Sausage Stew With Oven Roasted Potatoes Recipes

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ROASTED CHICKEN SAUSAGE AND POTATOES



Roasted Chicken Sausage and Potatoes image

Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

1 1/2 pounds smoked chicken sausage
1 1/2 pounds small white potatoes, halved
1 tablespoon fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
  • Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Nutrition Facts : Calories 491 g, Fat 24 g, Protein 36 g

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

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES



One-Pot Chicken with Sausage and Potatoes image

Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
Coarse salt and ground pepper
1 yellow onion, diced medium
1 pound waxy potatoes, halved or quartered if large
3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
2 tablespoons red-wine vinegar
1 tablespoon fresh oregano leaves

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
  • Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
  • Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES



Oven Roasted Chicken, Sausage and Potatoes image

This oven roasted chicken dinner is delicious and very easy to assemble! Marinated skin-on chicken pieces are cooked in the same pan with sausage, potatoes and onions, making this dish perfect for even the busiest weeknights.

Provided by Olivia Mesquita

Categories     Main Courses

Time 13h40m

Number Of Ingredients 10

3 pounds chicken pieces (a combination of thighs, drumsticks and bone-in breasts)
1/2 cup Brazilian sofrito
8 ounces bacon, cubed
1/4 cup unsalted butter
1/2 cup white wine
20 ounces pearl onions, peeled
2 pounds baby potatoes
1 pound sausage (I use calabresa sausage, but you can use whatever kind you like), cut into 2-inch pieces
Salt and pepper, to taste
1/4 cup chopped parsley

Steps:

  • In a large bowl, combine the chicken with the sofrito. Cover and refrigerate for 12-24 hours.
  • Preheat oven to 400 degrees F.
  • In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half. Reserve this mixture.
  • Remove the chicken from the marinade and arrange, skin side up, in a deep baking dish.
  • Add the baby potatoes to the chicken marinade, mixing well so they get coated. Transfer the potatoes and marinade to the baking dish, with the chicken.
  • Arrange the sausages and onions around the chicken.
  • Pour the wine mixture with the bacon over the chicken, sausage and potatoes.
  • Cover with foil and roast in the preheated oven for 1 hour. Then, remove the foil, turn the sausages so they cook evenly, and continue roasting for 30 minutes, basting at least once with the juices, or until golden brown. You can also broil for a couple of minutes if you want a deeper golden brown color.
  • Garnish with chopped parsley and serve!

Nutrition Facts : Calories 870 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 276 milligrams cholesterol, Fat 50 grams fat, Fiber 4 grams fiber, Protein 67 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

STEWED CHICKEN AND SAUSAGE



Stewed Chicken and Sausage image

Comfort food delicious. This is something we start in the late morning and let simmer on the stove all afternoon. People just help themselves when the mood strikes.

Provided by RunningD

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h45m

Yield 6

Number Of Ingredients 13

1 (2 to 3 pound) chicken, cut into 8 pieces
salt and ground black pepper to taste
½ teaspoon ground cayenne pepper, or to taste, divided
½ cup all-purpose flour
1 pinch dried sage, or to taste
1 pinch dried thyme, or to taste
¼ cup vegetable oil
1 pound smoked sausage, cut into 1/2-inch slices
2 cups sliced onions
6 cups chicken stock
1 tablespoon chopped garlic
4 bay leaves
¼ cup chopped green onions

Steps:

  • Season chicken pieces with salt, pepper, and 1/4 teaspoon of cayenne pepper.
  • Mix remaining 1/4 teaspoon of cayenne pepper with flour, sage, and thyme in a bowl. Dredge chicken pieces in the flour mixture, coating each side completely.
  • Heat oil in a Dutch oven over medium heat. Cook chicken in the hot oil, turning occasionally, until evenly browned, 5 to 6 minutes. Stir in sausage; cook until browned, 5 to 6 minutes. Add onions; cook until softened, 5 to 6 minutes.
  • Stir chicken stock, garlic, and bay leaves into the Dutch oven; cover and cook until chicken is very tender, about 3 hours. Stir in green onions before serving.

Nutrition Facts : Calories 729.7 calories, Carbohydrate 18.6 g, Cholesterol 147.9 mg, Fat 49.8 g, Fiber 1.4 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1938.6 mg, Sugar 3.9 g

SAUSAGE AND CHICKEN STEW



Sausage and Chicken Stew image

Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think. It makes a very thick and rich stew/gumbo combination. Very cheesy.

Provided by Nimz_

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 lb smoked sausage, sliced (fully cooked) or 1 lb kielbasa
2 cups cooked chicken, cooked and cut into bite size pieces
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 cup white wine (I used Chardonnay)
2 cups cubed potatoes
1 (14 ounce) can stewed tomatoes, chopped
1 (14 ounce) can low sodium chicken broth
1 (6 ounce) can tomato paste
1 (6 ounce) can water
1 (10 ounce) package frozen green beans (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2-1 teaspoon crushed red pepper flakes
kosher salt & fresh ground pepper
1 cup shredded mozzarella cheese (about 6 oz)
1 cup shredded cheddar cheese (about 6 oz)
1/4 cup grated parmesan cheese
rice (optional)

Steps:

  • Heat a large stock pot over medium to medium high heat.
  • Cook sausage until nice and brown, about 20 minutes.
  • Remove sausage and set aside.
  • Reserve 2 tablespoons fat from pan.
  • Sauté onions until tender.
  • Add bell peppers and garlic and cook until softened.
  • Add wine, turn up heat and boil for 1 minute.
  • Reduce heat to medium.
  • Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
  • Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
  • Add cheeses and serve over rice if desired.

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

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