Chicken Sausage Susquehanna On Brown Rice Recipes
CHICKEN & SAUSAGE SUSQUEHANNA ON BROWN RICE
This is a recipe of the writer John Gardner which I read about in a magazine or newspaper years ago. The servings are quite hearty. The original used 12-15 chicken thighs, but I have on occasion substituted 6 large chicken legs (thigh and drumstick combined). He didn't give amounts for the herbs, butter and oil, so I've guessed. Cooking time is an estimate.
Provided by echo echo
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Sprinkle both sides of chicken with salt, pepper, basil and parsley.
- Bake chicken 50 minutes at 450°.
- In a skillet cook the sausage in butter at low to medium heat until well cooked and brown.
- Put the oil in a Dutch oven, add the garlic through the tomatoes and cook at medium heat until the vegetables are no longer raw but still crisp.
- Add the tomato paste through the hot pepper sauce.
- Stir in the chicken and sausage.
- Blend in the parmesan cheese.
- Cook 10 minutes more.
- Serve over brown rice steamed in water with onion and hot pepper sauce.
Nutrition Facts : Calories 1099.3, Fat 51.8, SaturatedFat 17.5, Cholesterol 206.2, Sodium 2849, Carbohydrate 80, Fiber 6.9, Sugar 18.4, Protein 68
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