Chicken And Sausage Extraordinaire Recipes

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.

Steps:

• Cook rice according to package directions and set aside.
• In a skillet, brown sausage and remove with a slotted spoon.
• Saute onions, and celery in sausage fat until onion is transparent, not brown, and drain.
• Stir in mushrooms and chicken and set aside.
• Melt margarine in large saucepan, add flour and mix well.
• Over medium heat, slowly add cream, broth, and poultry seasoning. Cook stirring constantly, until mixture is fairly thick. Pour into large bowl.
• Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
• Spoon into 10x14 inch buttered casserole dish.
• Mix together melted margarine and crushed crackers and sprinkle over casserole.
• Bake uncovered at 350 degrees for 40 minutes or until bubbly around the edges.

Steps:

• In a nonstick skillet brown the sausage (apprx 8 minutes).
• Then remove onto a plate.
• Then put in chicken and cook for 5 minutes, turning once.
• Put on plate with sausage.
• Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
• Then add potatoes and water and cover and cook for 15 minutes.
• Then push potatoes over to the side of skillet and add back in the chicken and sausage.
• Add in the salt, pepper, wine, vinegar, and red peppers.
• Cover and cook an additional 35 minutes, when chicken registers 170*.
• Take chicken and sausage back out onto plate, and cover.
• Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
• Pour over chicken.

Steps:

• 1. Cook rice according to package directions and set aside.
• 2. In skillet, brown sausage and remove with a slotted spoon. Saute celery and onions in sausage fat until onion is transparent, not brown. Drain.
• 3. Stir in mushrooms and chicken and set aside.
• 4. Melt butter in large saucepan, add flour and mix well.
• 5. Over medium heat, slowly add cream, broth and poultry seasoning. Cook, stirring constantly, until mixture is fairly thick. Pour into large bowl.
• 6. Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
• 7. Spoon into 10" x 14" buttered casserole dish.
• 8. Mix together melted butter and crushed crackers and sprinkle over casserole.
• 9. Bake uncovered at 350* for 40 minutes or until bubbly around edges.
• 10. This dish makes enough for 12 - 14 people so it could easily be placed into 2 smaller baking dishes and one may be frozen. If frozen, thaw in refrigerator and make sure it is thawed in the middle before cooking. Add 5 minutes to cooking time because casserole will be cold.

Steps:

• Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.