Chicken Wrapped Sausages With Mushroom Tomato Sauce Recipes

SAUSAGE-MUSHROOM CHICKEN

Steps:

• Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
• Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
• Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
• Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
• Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
• Spoon sauce over the chicken. Garnish with remaining parsley.

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

CHICKEN-WRAPPED SAUSAGES WITH MUSHROOM-TOMATO SAUCE

Steps:

• Bring large pot of water to boil over high heat.
• Add sausages and boil until cooked through, about 15 minutes.
• Let cool;remove casings.
• Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
• Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
• Melt 1/3 cup butter in large skillet over medium-high heat.
• Add chicken and brown on all sides.
• Add wine with salt and pepper to taste.
• Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
• Add rice and brown lightly.
• Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
• Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
• Melt 2 tablespoons butter in a very large skillet over medium heat.
• Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
• Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
• Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.

CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS

Steps:

• Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
• Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

CHICKEN IN TOMATO MUSHROOM SAUCE

Steps:

• Brown chicken in oil over medium-high heat 10 minutes.
• Remove chicken add bacon to pan and cook until crisp (I microwave the bacon to eliminate most fat) Add onion, garlic, mushrooms, thyme, s& p and cook over medium heat for 10 minutes.
• Add stock to pan and cook 2 minutes.
• Add tomatoes and hot sauce.
• Bring to boil, reduce heat and simmer 10 minutes.
• Return chicken and simmer another 10 minutes or until chicken is cooked through.

GRILLED SAUSAGES WITH CHUNKY TOMATO PORCINI SAUCE

Steps:

• Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.
• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Add rosemary and red pepper and sauté 1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to boil, stirring often. Reduce heat; simmer until thick, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Before using, rewarm over medium heat, stirring occasionally.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages until just cooked through, turning occasionally, about 12 minutes.

SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.