Peasant Chicken And Sausage Recipes

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ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE



One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

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.

PEASANT SKILLET



Peasant Skillet image

I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

6 bacon strips
4 medium potatoes, thinly sliced
3 cups broccoli florets
3 medium carrots, thinly sliced
1 medium onion, chopped
1/2 cup thinly sliced celery
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound fully cooked Polish sausage

Steps:

  • In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

PEASANT CHICKEN AND SAUSAGE



Peasant Chicken And Sausage image

Number Of Ingredients 13

2 pounds chicken breasts boneless, skin removed
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/2 cup soy flour
3 to 6 tablespoons vegetable oil
8 ounces bulk Italian sausages
1 cup onion coarsely chopped
1 cup green bell pepper, diced
2 garlic large, minced
1 (28-ounce) can tomato peeled, cut up and drained
3 teaspoons chicken bouillon
3/4 teaspoon Italian seasoning dried crushed
1 cup peas thawed

Steps:

  • 1. Cut chicken into 3/4 -inch pieces. Sprinkle lightly with salt and pepper. In a plastic bag, shake chicken and soy flour until chicken is evenly coated shake off excess flour.2. In a 5-quart Dutch oven over medium-high heat, saute half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken, cover and keep warm. Reduce heat to medium.3. In same Dutch oven, brown sausage. Drain sausage well, pressing out fat cover and keep warm. Remove all but 1 tablespoon of the drippings.4. Saute onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender.5. Add tomatoes with juice, bouillon granules. Italian herbs and sausage. Bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes. 6. Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot.

Nutrition Facts : Nutritional Facts Serves

CHICKEN WITH SAUSAGE



Chicken With Sausage image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 chicken, 3 1/2 pounds cleaned weight
Salt to taste, if desired
3 cups fresh or canned chicken broth
4 cups water
6 peppercorns
1 bay leaf
1/4 teaspoon dried thyme
1/4 pound yellow turnips (rutabagas)
8 small white onions (not pearl onions), about 1/2 pound, peeled
12 small baby carrots, about 1/2 pound, trimmed and scraped
3/4 pound brussels sprouts, trimmed and split lengthwise
1 pound kielbasa (Polish sausage), cut crosswise into 4 pieces of equal size
8 scallions, ends trimmed

Steps:

  • Ideally, the chicken should be trussed, but it is not essential. Put the chicken in a kettle and add salt, broth, water, peppercorns, bay leaf and thyme. Bring to a boil and cover closely. Let simmer 30 minutes.
  • Meanwhile, peel the turnips and cut them into rectangles measuring about 1 1/2 inches long and 1/2 inch wide. Add them to the kettle. Add the onions, carrots and brussels sprouts. Cook 10 minutes.
  • Add the sausage and scallions and cover. Let cook 5 minutes. Carve the meats and serve with vegetables and a little stock.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 15 grams, Carbohydrate 88 grams, Fat 24 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1718 milligrams, Sugar 70 grams, TransFat 0 grams

ITALIAN STYLE CHICKEN, SAUSAGE & POTATO BAKE



Italian Style Chicken, Sausage & Potato Bake image

This is a recipe from a cookbook from the Southern Saratoga County Women's Club, submitted by Helen McAuliff. This is one of those "quick, raid the fridge and pantry and throw it all in the oven and forget about it" recipes. Can't have too many of those, ever! :) I'm making this tonight.

Provided by Recipe Junkie

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 frying chicken, cut up
6 -7 medium potatoes, quartered
garlic powder
grated Italian cheese
1 lb Italian sausage (cut into small links)
oregano
salt and pepper

Steps:

  • Place chicken pieces, sausage links and quartered potatoes in large baking pan.
  • Sprinkle with garlic powder, oregano, salt, pepper and Italian grated cheese to taste.
  • Cover with foil and bake at 375 degrees for 1 hour and 15 minutes.
  • Remove foil and bake 15 minutes longer to brown chicken.

GERMAN PEASANT STYLE CHICKEN



German Peasant Style Chicken image

Make and share this German Peasant Style Chicken recipe from Food.com.

Provided by Rosecora

Categories     Chicken

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 lbs chicken pieces
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
6 tablespoons butter
1 cup sliced mushrooms
2 tablespoons flour
1 cup milk
1/4 cup dry white wine

Steps:

  • Wash and dry the chicken pieces. Beat the egg, 1 1/2 t salt and 1/4 t pepper. Dip chicken in mixture, then roll in the bread crumbs mixed with the cheese. Melt 4 tablespoons butter in a skillet, and sauté the chicken until browned and tender. Transfer to a baking pan and place in a 350 oven while preparing the sauce.
  • Melt the remaining butter in the skillet in which the chicken was cooked. Sauté the mushrooms 5 minutes. Blend in the flour, dash of salt and pepper. Gradually add the milk stirring steadily until it reaches the boiling point. Mix in the wine and cook over low heat 5 minutes. Arrange the chicken on a hot serving dish ad pour sauce over it.

PEASANT CHICKEN AND SAUSAGE



Peasant Chicken And Sausage image

Number Of Ingredients 14

2 pounds chicken breasts boneless, skin removed
salt
black pepper
1/2 cup flour
3 to 6 tablespoons vegetable oil
1/2 pound bulk Italian sausage
1 cup onion coarsely chopped
1 cup green bell pepper diced
2 garlic large, minced
1 (28-ounce) can tomato peeled, cut up and juice reserved
1 cup long grain rice uncooked converted
3 teaspoons chicken bouillon
3/4 teaspoon Italian seasoning dried crushed
1 cup peas thawed

Steps:

  • Cut chicken into 3/4 -inch pieces. Sprinkle lightly with salt and pepper. In a plastic bag, shake chicken and flour until chicken is evenly coated shake off excess flour.In a 5-quart Dutch oven over medium-high heat, saute half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken, cover and keep warm. Reduce heat to medium.In same Dutch oven, brown sausage. Drain sausage well, pressing out fat cover and keep warm. Remove all but 1 tablespoon of the drippings.Saute onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender.Add tomatoes with juice, rice, bouillon granules. Italian herbs and sausage. Bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes or until rice is tender and liquid is absorbed.Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot.

Nutrition Facts : Nutritional Facts Serves

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