CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
CHICKEN SAUSAGE PEPPER POTATO HASH
This Chicken Sausage Pepper Potato Hash is a quick and easy potato hash made with crispy red & yellow bell peppers. It's perfect for breakfast, dinner or anything in between!
Provided by Krista
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Heat a large non-stick skillet to medium high heat.
- Add chicken sausage to the pan, saute for 6-8 minutes. Until sausage is browned.
- Remove chicken sausage from the pan and put on a plate and place skillet back on burner.
- Add coconut oil to pan, once melted add diced potatoes.
- Saute for 15-17 minutes, until potatoes are slightly browned. Season with salt & pepper.
- Add peppers and onions to the pan, saute another 3-4 minutes.
- Add in chicken sausage toss and serve.
- {you can serve as is, or with an over easy egg on top}
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
CHICKEN SAUSAGE & POTATO HASH
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through., Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash.
Nutrition Facts : Calories 446 calories, Fat 25g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 1045mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN HASH
Steps:
- In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
- Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
- In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
- Top with diced tomatoes and queso fresco.
SPICY CHICKEN SAUSAGE HASH
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice whole onion in food processor.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil, and saute onions until they begin to brown.
- Mince garlic, and add to onion as it cooks.
- Remove sausages from casings, and add to pan, stirring to break up into small pieces. Continue cooking.
- Scrub potatoes and quarter; slice in food processor. Add to pan when the onion has begun to soften, and stir well to separate.
- Wash, trim, seed and quarter peppers; slice in food processor. Add to pan along with rosemary, stirring often. Season with salt and pepper. Cover, and continue cooking until all the ingredients have softened. Serve.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 77 grams, Fat 24 grams, Fiber 14 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1033 milligrams, Sugar 17 grams, TransFat 0 grams
PUMPKIN AND CHICKEN SAUSAGE HASH
Steps:
- In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.
Nutrition Facts : Calories 260 calories, Fat 14g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 634mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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- Heat the olive oil and butter over medium-high heat in a large skillet orcast iron. Add the potatoes and season with garlic powder, salt, and pepper.
- Cook until desired crispiness about 10-15 minutes, stirring occasionally.Set aside using a slotted spoon.
- Turn the heat down to medium and cook the chicken sausage for 2 to 3 minuteson each side, until lightly browned.
- Add the pepper, onions, and zucchini. Cook, stirring frequently until theonions are soft and translucent and the peppers and zucchini are tender. Addgarlic and cook for 30 seconds. Season with Italian seasoning, paprika.
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