Chicken Sausage Supreme Recipes

Steps:

• Chop up celery.
• Cut green (or red ) pepper into 2 inch strips.
• Mince onion.
• Cut chicken into strips.
• In a large skillet, heat the oil over a medium-high heat.
• Add the chicken and cook until browned Remove the chicken; set aside. Reduce the heat to medium.
• In the same skillet, cook the sausage, peppers, chopped onions and garlic. Stir until the sausage is browned, the onion is translucent and the pepper is tender.
• Stir in the diced tomatos, water, tomato sauce, capers, cumin, red pepper flakes and Italian seasoning.
• Heat to boliling and return the chicken to the skillet.
• Reduce the heat to low and cover. Cook about 5-6 minutes or until chicken is no longer pink, stirring occasionally.
• Mix the 1 tablespoon cornstarch with the 2 tablespoons of water. Stir into the sauce and bring to a boil.
• Reduce heat and continue cooking, stirring occcasionally until the sauce thickens.
• Serve over hot cooked noodles or rice.

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.