Chicken Sausages With Peppers Recipes

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ITALIAN CHICKEN SAUSAGE AND PEPPERS



Italian Chicken Sausage and Peppers image

Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.

Provided by Jamie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 14

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 large sweet onion, cut into thin wedges
2 cups grape tomatoes
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
¼ teaspoon Italian seasoning
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 (8 ounce) baguette, thinly sliced
1 (12 ounce) package cooked Italian chicken sausage, sliced diagonally into thirds
1 tablespoon snipped fresh oregano

Steps:

  • Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
  • Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
  • Roast in the preheated oven for 30 minutes.
  • Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
  • Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
  • Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.5 g, Cholesterol 33.3 mg, Fat 24.2 g, Fiber 4.1 g, Protein 19.5 g, SaturatedFat 6.9 g, Sodium 1231.5 mg, Sugar 6 g

CHICKEN SAUSAGES WITH PEPPERS



Chicken Sausages with Peppers image

Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 small onion, halved and sliced
1 small sweet orange pepper, julienned
1 small sweet red pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 package (12 ounces) fully cooked apple chicken sausage links or flavor of your choice, cut into 1-inch pieces

Steps:

  • In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

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

HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS



Hot chicken with sausages, tomatoes & peppers image

Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
8 good-sized skin-on chicken thighs
4 (about 400g) spicy sausages
2-3 roasted red peppers from a jar, depending on their size (Peppadew are good in this)
2 red onions , halved and cut into crescent moon-shaped slices
400g can cherry tomatoes
1 tsp chilli flakes
8 garlic cloves , grated to a purée
2 tbsp sherry vinegar
4 rosemary sprig , leaves picked from 1, the others left whole
125ml chicken stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
  • Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
  • When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

CHICKEN SAUSAGE, PEPPER AND ONION SUBS



Chicken Sausage, Pepper and Onion Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 subs

Number Of Ingredients 13

4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split

Steps:

  • Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
  • While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
  • Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
  • Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

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.

CHICKEN & SAUSAGE WITH MUSHROOMS & PEPPERS



Chicken & Sausage with Mushrooms & Peppers image

Make and share this Chicken & Sausage with Mushrooms & Peppers recipe from Food.com.

Provided by Shanna021

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs chicken, cut up (use preferred parts)
1 lb hot Italian sausage or 1 lb Italian chicken sausage
1/4 cup olive oil
1 1/2 cups chopped onions
2 cloves minced garlic
3 tablespoons oregano
1/4 cup chopped parsley
1 tablespoon driced basil or 3 tablespoons fresh basil
2 red peppers, sliced
1 green pepper, sliced
2 cups mushrooms, sliced
1/4-1/2 cup red wine vinegar

Steps:

  • Cut up sausage into 1 inch pieces.
  • Partly cover with 1/2 inch water in skillet.
  • Simmer for 20 minutes.
  • Set aside.
  • In large heavy bottom skillet or dutch oven heat olive oil.
  • Brown chicken pieces lightly on all sides adding salt and pepper to taste.
  • Add chopped onions, cover and steam for 5 minutes.
  • Add chopped garlic, cover and steam for 5 minutes.
  • Add oregano and basil, cover and steam for 5 minutes.
  • Add parsley, cover and steam for 5 minutes.
  • Add peppers and mushrooms cook uncovered for 10 minutes, stirring often.
  • Drain sausage, add to chicken.
  • Add vinegar to sausage dripping in pan stirring to loosen bits.
  • Add this to chicken and cook for another 5 minutes.

Nutrition Facts : Calories 708, Fat 52.8, SaturatedFat 15.1, Cholesterol 156.5, Sodium 1026.8, Carbohydrate 11.9, Fiber 2.5, Sugar 5, Protein 44.5

ITALIAN CHICKEN SAUSAGE AND PEPPERS SKILLET



Italian Chicken Sausage and Peppers Skillet image

I created this tasty and easy dish for my husband and kids using two things they love--sausage and peppers, but made it a bit more healthy using chicken sausage instead of pork.

Provided by Chef Luvfood

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb Italian chicken sausage
1/2 green pepper, sliced into strips
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
1 onion, diced
1 tablespoon minced garlic
2 tablespoons extra virgin olive oil
1 teaspoon italian seasoning
1 (14 1/2 ounce) can recipe ready tomatoes seasoned with basil garlic & oregano
3/4 cup white wine
1/2 lb mini penne pasta, cooked al dente
salt, to taste
pepper, to taste
1/2 cup grated parmesan cheese

Steps:

  • Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board.
  • Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. Then add peppers, Italian seasoning and salt and pepper. Cook until crisp tender.
  • While pepper mixture is cooking. Cut sausage into bite sized pieces. Then add back to skillet when peppers are just about done.
  • Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 381.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 11, Sodium 198.1, Carbohydrate 53.1, Fiber 7.6, Sugar 2.7, Protein 10

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From afarmgirlsdabbles.com


BAKED SAUSAGE AND PEPPERS (SHEET PAN) - THE MEDITERRANEAN DISH
2020-05-15 Chicken sausage and peppers recipe, step-by-step (print-friendly recipe below) Prepare oven & score the sausage. Set the oven to the broil function (this will be a quick one). Adjust a rack to about 6 inches below the heat source. Using a small knife, score the chicken sausage (fully cooked sausage), making a few slits in different places.
From themediterraneandish.com


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