CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
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
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
CHICKEN THIGHS WITH SAUSAGE
Whether you're serving your family or special guests, this comforting entree hits the spot on cold winter nights. -Joanna Iovino, Kings Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage., In a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender.
Nutrition Facts : Calories 280 calories, Fat 12g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 675mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN THIGH AND SMOKED SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
- Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
- Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
- Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
- Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.
CHICKEN SAUSAGE FROM SCRATCH
Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them.
Provided by Scott Simmons
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
- Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
- Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
- Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 3 g, Cholesterol 23.4 mg, Fat 2.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 130.2 mg, Sugar 1.6 g
ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 13h30m
Yield 6 servings
Number Of Ingredients 10
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 THIGHS & SAUSAGE
Number Of Ingredients 8
Steps:
- Preheat oven to 425F. Rinse chicken and pat dry, cut sausages into thirds.
- Arrange the chicken and sausage in an oven roaster or cast iron fry pan. Add the potatoes, carrots and onions and spread everything out in a single layer.
- Pull the herb leaves off the stalks, sprinkle over everything, grate orange zest over everything, drizzle the olive oil on it all, toss gently, and add a couple of grinds of S&P.
ONE-POT CHICKEN WITH SAUSAGE AND POTATOES
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
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.
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