CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
- While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
- When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
- Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 37m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
- Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
- Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
- When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
- Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.
CHICKEN BITES WITH SAUSAGES IN A VINEGAR SAUCE
Steps:
- In a wide (at least 12-inch), heavy skillet, heat 2 tablespoons of the oil over medium heat. Add the sausage and cook, stirring often, until the sausage is lightly browned on all sides, about 3 minutes for thinner sausages and 5 minutes for wider sausages. Pour off the fat from the pan and add the remaining 2 tablespoons oil. Season the chicken cubes with salt and add them to the skillet. Cook the chicken, turning the pieces often, until light golden brown, about 4 minutes. About halfway through, clear a small area on the side of the skillet and add the garlic to it. When the garlic is light golden brown, about 1 minute, stir it into the chicken and sausage mixture. Drizzle the honey over the chicken and sausage and cook, stirring constantly, until the chicken is a rich mahogany color, about 1 minute. Add the butter and stir until melted. Pour in the vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add the wine, bring to a boil, and then add the chicken stock. Boil until the sauce is quite thick and there is just enough sauce to barely coat the chicken pieces, about 2 minutes. Sprinkle the parsley over the chicken and serve.
CHICKEN BITES WITH POTATO, SAUSAGES, AND VINEGAR
For this dish I prefer luganega, a thin (about 1/2-inch-wide) pork sausage seasoned only with salt and pepper and without fennel or other seeds. If that is unavailable, use the wider (about 1-inch-thick) sweet pork sausages, preferably made without aromatic seeds of any kind. Cut the smaller luganega into 1-inch lengths, and the wider sausages into 1/2-inch lengths. When I cook a whole chicken, or any chicken on the bone, I always salt it three times: in its raw state, when I first begin to cook it, and as it finishes cooking. It seems that the first two saltings are absorbed and somewhat dissipated, especially if you add more ingredients as the chicken cooks. The last salting should be to balance the whole act. Each time you salt, it should be done judiciously, to avoid oversalting and ruining the dish.
Yield makes 6 servings
Number Of Ingredients 10
Steps:
- Cut each chicken into twelve pieces as described on page 261. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring. (An 18 × 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available. When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes. Transfer those to the roasting pan as well.
- Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
- Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter. Serve immediately.
More about "chicken bites with sausages in a vinegar sauce recipes"
CHICKEN AND SAUSAGE BITES WITH APPLE CIDER VINEGAR …
Web Dec 2, 2020 1 sprig fresh rosemary ½ cup apple cider vinegar 1 tablespoon honey 3 tablespoons chopped fresh Italian parsley …
From hallmarkchannel.com
Category DinnerEstimated Reading Time 1 min
From hallmarkchannel.com
Category DinnerEstimated Reading Time 1 min
CHICKEN AND SAUSAGE RECIPE WITH PEPPERS | GIRL HEART …
Web Mar 10, 2019 Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the …
From girlheartfood.com
From girlheartfood.com
BEST SHERRY CHICKEN RECIPE - HOW TO MAKE ONE-PAN …
Web Oct 12, 2017 Meanwhile, place the chicken in a large bowl. Pat dry. Season all over with salt and pepper. Add the tomatoes to the pan and cook for 1 minute. Add the mustard and cook for 30 seconds, stirring to …
From food52.com
From food52.com
EASY CHICKEN PARMESAN SAUSAGE BITES RECIPE - SNAPPY …
Web Nov 30, 2017 Place the cut pieces of all fresco chicken sausage on a baking sheet in a single layer. Top each piece of sausage with about 1 teaspoon of tomato sauce. Place a piece of mozzarella cheese on top. …
From snappygourmet.com
From snappygourmet.com
CHICKEN AND SAUSAGE BITES WITH APPLE CIDER …
Web Directions Slice the chicken breasts into ¾-inch strips on the bias, and season with ½ teaspoon of the salt. Add the butter and olive oil to a large nonstick skillet over medium-high heat. When the butter is melted, add …
From lidiasitaly.com
From lidiasitaly.com
35 CHICKEN SAUSAGE RECIPES THAT WILL SATISFY | TASTE OF …
Web Nov 26, 2019 Here’s what works: spinach, chicken sausage, maple syrup and pumpkin pie spice in one happy saucepan. —Mary Brodeur, Millbury, Massachusetts Go to Recipe 7 / 35 Chorizo & Grits Breakfast Bowls …
From tasteofhome.com
From tasteofhome.com
SAUSAGE BITES WITH SWEET & SOUR DIPPING SAUCE - 2 …
Web Remove the sausages from the package and allow them to warm up to room temperature for a few minutes. Preheat oven to 400 F degrees. Layer a baking pan with aluminum foil or parchment paper. Place the …
From 2sistersrecipes.com
From 2sistersrecipes.com
CHICKEN BITES WITH POTATO, SAUSAGES, AND VINEGAR - LIDIA
Web Directions. Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450 degrees F. Heat …
From lidiasitaly.com
From lidiasitaly.com
THE 25 BEST BONELESS CHICKEN THIGH RECIPES - GYPSYPLATE
Web Apr 2, 2023 2. Cajun Chicken Pasta. Cajun Chicken Pasta, a New Orleans inspired dish, is a perfect blend of a creamy, cheesy sauce and Cajun smoky heat. This easy recipe is …
From gypsyplate.com
From gypsyplate.com
SWEET AND SOUR CHICKEN BITES (EASIEST FASTEST RECIPE) - ANDI ANNE
Web Jun 21, 2022 Preheat the oven to 350°F. Cut the chicken into small bite-size pieces. Add raw chicken to a bowl along with cornstarch (or arrowroot powder) and toss together. …
From andianne.com
From andianne.com
CHICKEN AND SAUSAGE BITES WITH APPLE CIDER VINEGAR …
Web Aug 27, 2022 Chicken and Sausage Bites with Apple Cider Vinegar Sauce - No matter whom you are hosting, this is a recipe that all your guests will love. If you have a small …
From youtube.com
From youtube.com
CHICKEN AND SAUSAGE BITES WITH APPLE CIDER VINEGAR SAUCE RECIPE
Web Aug 27, 2022 Chicken and Sausage Bites with Apple Cider Vinegar Sauce Recipe - Lidia’s Kitchen Series - Italian Food ... #shorts. December 16, 2022. easy traditional …
From cfood.org
From cfood.org
CHICKEN AND SAUSAGE BITES WITH APPLE CIDER VINEGAR SAUCE RECIPES
Web Feb 11, 2023 17 BEST Ways to Cook Chicken Apple Sausages, Apple Chicken Sausage Bites, Chicken Apple Sausage Recipes. ... Recipe roundup . Chicken and sausage …
From recipeslike.com
From recipeslike.com
CHICKEN BITES WITH SAUSAGES IN A VINEGAR SAUCE (BOCCONCINI DI POLLO …
Web Save this Chicken bites with sausages in a vinegar sauce (Bocconcini di pollo all'aceto con salsicce) recipe and more from Lidia's Italian Table: More Than 200 Recipes From …
From eatyourbooks.com
From eatyourbooks.com
CHICKEN BITE RECIPE (FAST AND EASY) | KITCHN
Web Dec 9, 2022 Taco Chicken Bites. Whisk 1/4 cup olive oil with 1 (1-ounce) package taco seasoning and a pinch each salt and pepper in a large bowl. Add 2 pounds boneless, …
From thekitchn.com
From thekitchn.com
SPICY CHICKEN AND CHORIZO PASTA - KRUMPLI
Web 22 hours ago Add the garlic and chilli flakes and cook for 60 seconds. Turn the heat up to high and add the white wine, reducing down until there are just a few tablespoons left. …
From krumpli.co.uk
From krumpli.co.uk
10 BEST CHICKEN BITES SAUCE RECIPES | YUMMLY
Web Feb 23, 2023 sweet chili sauce, sesame oil, rice vinegar, finely grated fresh ginger and 4 more Classic Tomato Sauce KitchenAid garlic cloves, Roma tomatoes, extra virgin olive …
From yummly.com
From yummly.com
You'll also love