CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
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
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
ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.
Provided by Chef John
Categories Chicken Main Dishes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
- Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
- Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg
SAUTEED POLISH SAUSAGE WITH SWEET YELLOW ONIONS, SAUTEED SPINACH AND MUSHROOM RISOTTO
Steps:
- Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
- Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.
SAUSAGE, PEPPER AND POTATO SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
- Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
- Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
CHICKEN AND SAUSAGE SANDWICHES WITH FRIED BELL PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
- Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through.
- Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
CHICKEN SAUSAGE SANDWICHES
Bush's® chicken sausage sandwiches with beans and pickled pepper and onion relish
Provided by Bush's® Beans
Time 24m
Yield 4 people
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring water, vinegar, sugar and salt to a boil. Add bell pepper, onion, thyme and red pepper flakes; reduce to a simmer and cook, stirring occasionally, until liquid is mostly evaporated, 10-12 minutes. Remove from the heat.
- While relish is cooking, prepare a grill or grill pan for medium-high heat; lightly oil grate. Grill sausages, turning occasionally, until cooked through, 12-14 minutes.
- When sausages are close to ready, brush insides of hot dog buns with butter, then grill, buttered-side down, until to lightly toasted, 2-3 minutes.
- Place sausages in toasted buns; spread with mustard. Top with pickled pepper and onion relish and Bush's® Honey Chipotle Grillin' Beans®. Serve any remaining beans and relish on the side.
CHICKEN SAUSAGES WITH PEPPERS
Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
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