CHICKEN AND SAUSAGE WITH WINE
Make and share this Chicken and Sausage With Wine recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown sausage in skillet and break up. Salt and pepper chicken and add chicken to skillet. Brown chicken. Add onion and garlic to skillet, saute until onion is translucent. Turn heat down and add butter allowing it to melt. Pour in the wine and boil on high until it thickens into a sauce.
Nutrition Facts : Calories 431.2, Fat 28, SaturatedFat 11.1, Cholesterol 94, Sodium 784.8, Carbohydrate 6.3, Fiber 0.4, Sugar 1.6, Protein 26.4
23 BEST WAYS TO COOK CHICKEN AND SAUSAGE
These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.
Provided by insanelygood
Categories Chicken Dinner Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and sausage recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN AND ANDOUILLE SAUSAGE RAGù
Steps:
- Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.
- Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.
ITALIAN GRAVY W/ CHICKEN AND SAUSAGE
Make and share this Italian Gravy W/ Chicken and Sausage recipe from Food.com.
Provided by Chicagoland Chef du
Categories Meat
Time 4h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a deep pot:.
- Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
- Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
- Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
- Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
- Break up / shred chicken with wooden spoon as it becomes tender while simmering.
- Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
- Freezes well.
CHICKEN SAUSAGE PASTA WITH BASIL AND WINE
I came up with this one night when the cupboards were looking mighty bare. I was shocked at how yummy it came out. Even the kids gobbled it up. I didn't have the fresh mozzarella the first time I came up with this but it's a nice addition.
Provided by C. Taylor
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Start to cook pasta according to directions on the box.
- In a non stick sauce pan, start to heat the olive oil. Remove the sausage casing and then cut sausage into quarters length wise, and then into inch long pieces.
- Add onion, garlic and sausage to the hot pan and cook thoroughly. Add wine and cook a few minutes longer, adding the cayenne, salt, pepper and butter. Stir till butter has melted. Add enough pasta water so that you have enough sauce to coat all the pasta (about 3/4 - 1 cup).
- Drain pasta when cooked al dente. Toss pasta with the sauce, adding the basil, tomatoes and mozzarella. Serve with parmesan cheese.
Nutrition Facts : Calories 587.3, Fat 23.7, SaturatedFat 10.2, Cholesterol 85.5, Sodium 615.9, Carbohydrate 65.7, Fiber 3.5, Sugar 4.7, Protein 20.7
ITALIAN SAUSAGE AND CHICKEN
This looks like a yummy recipe. I clipped it out of a Family Circle mag and cant wait to try it myself!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a nonstick skillet brown the sausage (apprx 8 minutes).
- Then remove onto a plate.
- Then put in chicken and cook for 5 minutes, turning once.
- Put on plate with sausage.
- Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
- Then add potatoes and water and cover and cook for 15 minutes.
- Then push potatoes over to the side of skillet and add back in the chicken and sausage.
- Add in the salt, pepper, wine, vinegar, and red peppers.
- Cover and cook an additional 35 minutes, when chicken registers 170*.
- Take chicken and sausage back out onto plate, and cover.
- Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
- Pour over chicken.
Nutrition Facts : Calories 463.9, Fat 21.1, SaturatedFat 6.5, Cholesterol 107.9, Sodium 1124.5, Carbohydrate 27.6, Fiber 3.5, Sugar 4.8, Protein 38.8
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WINE FOR RUSTIC CHICKEN AND SAUSAGE STEW - COOKING CHAT
From cookingchatfood.com
5/5 (4)カテゴリ Stew料理 French合計時間 1 時間 25 分
- Heat 1 tablespoon olive oil in a large pan. Add the chicken thighs. Cook on medium high, stirring occasionally, until the outside has begun to turn white and a bit browned in places. Remove the chicken with a slotted spoon to a plate and set aside.
- Add the sausage to the pan. Cook about 5 minutes until browned, turning occasionally. Remove from heat and set aside. When the sausage has cooled, cut into slices to be added to the stew later.
- Heat the remaining tablespoon olive oil in the same pan you used for the chicken and sausage. Add the onions, cook for about 5 minutes until they have begun to soften.
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4.2/5 (6)カテゴリ Dinner著者 Molly Stevens合計時間 1 時間
- Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
- Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
- Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.
- Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)
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