Catalan Saute Of Chicken With Sausage Capers And Herbs Food

SAUSAGE 'N' CHICKEN CASSEROLE

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°.

CATALAN SAUTE OF CHICKEN WITH SAUSAGE, CAPERS AND HERBS

Steps:

• Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
• Note: You can get away with very little browning of the meat since this will cook like a stew. So do what you have time to do!
• Brown chicken in oil in deep skillet.
• Set aside in bowl.
• Brown sausage in skillet.
• Add to bowl.
• Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
• Cook until the juice reduces a bit. Note: Again -- do what you have time to do. It will be good no matter what! I promise.
• Add the chicken and sausage and simmer 20 minutes.
• When the chicken is tender, move the chicken and sausage to your serving dish.
• Mix the broth and cornstarch together and add to the sauce left in the pot.
• Add the capers and zest.
• Cook until thickened.
• Pour sauce over meat.
• Sprinkle with some pretty parsley.
• Enjoy! We serve ours with white rice and a green veggie.