Crispy Fish Sausages Recipes Recipe For Chicken

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes image

I have had to adapt all my cooking to avoid anything that can induce heartburn. There are so many things I can't eat, I was about to despair of ever figuring out anything tasty I could cook. After much browsing, I came up with this fabulous recipe. All of my friends now make this recipe, so it's not just for heartburn sufferers! Of course, you can always add garlic or onion, but I guarantee you won't miss them! I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course.

Provided by Kathy Sheets

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 ½ pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 ½ tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Steps:

Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 28.8 g, Cholesterol 165.8 mg, Fat 29.9 g, Fiber 3.4 g, Protein 57.2 g, SaturatedFat 9 g, Sodium 839.1 mg, Sugar 1.2 g

CRISPY CHICKEN WITH CORN AND SAUSAGE

Crispy Chicken with Corn and Sausage image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter
1 cup chopped onions
Kosher salt and freshly ground black pepper
2 cups sliced andouille sausage
2 cups fresh or thawed corn kernels
1 cup heavy cream
1/2 cup grated Parmesan
1 tablespoon garlic powder
4 skin-on, bone-in chicken thighs
Canola oil
Cooked rice, for serving

Steps:

Preheat the oven to 400 degrees F. Position an oven rack in the middle of the oven.
Melt the butter in a large oven-proof skillet over medium heat. Add the onions. Season with salt and pepper. Cook, stirring frequently, until the onions are translucent and very soft, about 5 minutes. Add the sausage and cook until hot. Mix in the corn, heavy cream, Parmesan and garlic powder.
Place the chicken thighs skin-side up on top of the corn mixture. Drizzle the chicken skin with some oil and sprinkle with salt and pepper. Place the skillet on the middle rack of the oven and bake until the chicken is brown and crispy, 30 to 35 minutes.
Remove from the oven and let the chicken rest for 5 or 10 minutes. Serve with rice.

BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES

Braised Chicken with Mushrooms and Chinese Sausages image

Chinese braised chicken packs a lot of flavour and promises tender, succulent meat. The smoky, full bodied flavour of Chinese mushrooms and the sweetness of Chinese sausages taste wonderful together. Try adding fried salted fish for unique nuances in taste.

Provided by Celia Lim

Categories Mains and Sides

Time 1h

Number Of Ingredients 14

Ingredients

10 chicken thighs (or equivalent chicken parts)
2 tbsp cooking oil
30 g dried salted fish (sliced thinly (optional))
10 garlic cloves (peeled)
10 shallots (peeled)
8 Chinese or shiitake dried mushrooms
2 Chinese sausages (sliced thick)
2 spring onion stalks (cut into 2-inch (5-cm) sections)
salt (to taste)
3 tbsp light soy sauce
3 tbsp Chinese wine
2 tbsp sesame oil
2 tsp oyster sauce
3 cups water (or as needed)

Steps:

Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.

Nutrition Facts : ServingSize 1 serving, Calories 445 kcal, Carbohydrate 10 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 20 g