Chicken Bites With Potato Sausages And Vinegar Recipes

ONE-PAN CHICKEN SAUSAGE AND POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon.
• Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes.
• Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7 to 8 minutes.
• Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

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.

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES

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.

CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES

Steps:

• Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
• Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
• Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
• Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.
• Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.
• Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.

CHICKEN BITES WITH POTATO, SAUSAGES, AND VINEGAR

Steps:

• Cut each chicken into twelve pieces as described on page 261. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring. (An 18 × 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available. When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes. Transfer those to the roasting pan as well.
• Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
• Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter. Serve immediately.

CHICKEN BITES WITH POTATO, SAUSAGES, AND VINEGAR

Steps:

• Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450 degrees F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken and potatoes comfortably while allowing room for stirring. (An 18 x 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper. Increase the heat to medium-high and add as many pieces, skin side down, to the skillet as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. Add the remaining chicken pieces as room becomes available. When all the chicken has been browned, add the potatoes, cut side down and cook until browned, about 6 minutes. Transfer those to the roasting pan as well. Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage and potatoes with the vinegar and continue roasting, stirring gently occasionally, until everything is very well browned, the chicken is cooked through and the potatoes are very tender, about 15 minutes until golden brown. Prop up one end of the roasting pan and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything and transfer to a warm serving platter. Serve immediately

ITALIAN SAUSAGE AND POTATOES WITH VINEGAR PEPPERS

Steps:

• Add oil and sausages to a large heavy skillet.
• Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
• Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
• Return sausage to the pan and heat through.
• Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
• Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.

CHICKEN SAUSAGE & POTATO HASH

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through., Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash.