Hot Chicken With Sausages Tomatoes 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

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 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.

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES



Sheet-Pan Sausage With Peppers and Tomatoes image

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, sausages, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

Steps:

  • Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
  • Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS



Chicken With Sausage and Hot Cherry Peppers image

From Sara Moulton, who says ... "This is based on an Italian dish called scarpariello - sort of a "turf and turf." I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on a lively peppery taste. When I first made this, I braised the chicken in the sauce and it came out a little tough (my stove is electric and it is hard to get the low temperature right.) The skin was rubbery, too. I decided I could achieve a crisper skin and a moister texture by searing the chicken on top of the stove and finishing it in the oven. This has the added benefit of speeding up the preparation time since you can make the sauce on top of the stove while the chicken is in the oven. If you are a glutton for very spicy food, use hot Italian sausage. If you are trying to cut back on fat, use turkey sausages."

Provided by Tim964

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breast halves, with skin and bone halved crosswise
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage or 1/2 lb hot Italian sausage, cut into 1/2-inch pieces
4 pickled cherry peppers, quartered, stems and seeds discarded
2 garlic cloves, minced (about 2 teaspoons)
1 cup white wine
1 (14 1/2 ounce) can chicken broth or 1 3/4 cups chicken stock
2 (6 1/2 ounce) jars marinated artichoke hearts, drained
1 1/2 tablespoons unbleached all-purpose flour

Steps:

  • Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
  • Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
  • Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.

Nutrition Facts : Calories 410.3, Fat 19.2, SaturatedFat 4.9, Cholesterol 63.4, Sodium 810.6, Carbohydrate 19.8, Fiber 5.8, Sugar 4.2, Protein 30.9

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

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS



Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers image

This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h55m

Yield 6

Number Of Ingredients 19

6 (4 ounce) bone-in chicken thighs with skin
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon salt
18 cherry peppers in brine (such as Peppadew®)
6 ounces fresh Italian sausage
2 tablespoons olive oil
1 onion, sliced
1 pinch salt
4 cloves garlic, crushed
1 tablespoon herbes de Provence
½ teaspoon crushed red pepper flakes
1 cup sliced pepperoncini peppers, with liquid
2 cups chicken stock
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  • Stuff each cherry pepper generously with Italian sausage. Set aside.
  • Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  • Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  • Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  • Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  • Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  • Return to medium-high heat and bring to a simmer.
  • Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  • Garnish with chopped basil, oregano, and marjoram.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g

HEARTY ROASTED CHICKEN AND SAUSAGE



Hearty Roasted Chicken and Sausage image

Classic sausage and peppers get even better when you add bone-in chicken to the mix. This dish is easy to make, and it's versatile enough for family dinners, buffets or tailgating.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 8

Number Of Ingredients 7

4 pounds bone-in chicken thighs or chicken drumsticks
2 small onions, cut into wedges
2 large red peppers, cut into 2-inch-long strips
2 pounds medium red potatoes, cut in quarters
2 pounds sweet or hot Italian pork sausages, cut into 1-inch pieces
½ teaspoon Italian seasoning, crushed
1 cup Swanson® Chicken Broth

Steps:

  • Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
  • Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

Nutrition Facts : Calories 678.2 calories, Carbohydrate 25.7 g, Cholesterol 185.4 mg, Fat 37.8 g, Fiber 3.2 g, Protein 56.1 g, SaturatedFat 12 g, Sodium 1203.4 mg, Sugar 4.3 g

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2020-09-11 Instructions. Season chicken thighs with salt and pepper. Brown: Heat olive oil in a Dutch oven or large pot over medium heat. Brown the chicken thighs five minutes per side, starting with skin side down. Remove the chicken thighs to a plate. Add the sausages and sauté until brown, about 4 minutes total.
From spoonabilities.com
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10 BEST CHICKEN AND SAUSAGE TOMATO SAUCE RECIPES | YUMMLY
Encacahuatado Spicy Peanut Sauce with Chicken La Cocina Mexicana de Pily. chicken pieces, chipotle chili, water, chicken broth, water, vegetable oil and 13 more.
From yummly.com
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CHICKEN SAUSAGE AND PEPPERS MACARONI CASSEROLE - SKINNYTASTE
2016-01-13 Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese. Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes. Divide into 8 servings. Nutrition.
From skinnytaste.com
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SAUSAGE AND PEPPERS TOMATO SAUCE - THERESCIPES.INFO
Chicken and Sausage Recipe (with peppers) | Girl Heart Food® best girlheartfood.com. Bring to a medium simmer. Cover with a lid and cook on medium-low for about 30 minutes or until the chicken and sausages are fully cooked through, stirring halfway so sauce doesn't stick to the bottom of the pan. Stir in balsamic vinegar.
From therecipes.info
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HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS | RECIPE | STUFFED ...
Sep 6, 2020 - Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes It tastes great served with pilaf rice or mashed potatoes
From pinterest.co.uk
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Top Asked Questions

How do you cook chicken sausages and peppers?
And as always... In a hot pan, brown the chicken sausages on both sides. Remove from the pan and sit to the side. To the hot pan add the peppers and onions. Sauté for 2-3 minutes. Add the garlic to the pan and cook for 1-2 minutes.
How to cook Italian sausage with peppers and tomatoes?
In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer. Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes.
How to cook chicken and sausage on the stove?
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.
How do you cook with peppers and tomatoes in a sauce?
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.

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