Chicken Thighs Sausage Food

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

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.

CHICKEN THIGHS WITH SAUSAGE

Steps:

• In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage., In a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender.

CHICKEN THIGH AND SMOKED SAUSAGE GUMBO

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
• Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
• Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
• Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
• Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
• Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
• Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

CHICKEN, SHRIMP, AND SAUSAGE STEW

Steps:

• In a large Dutch oven, saute sausage for about 4 minutes or until browned.
• Transfer sausage to a large bowl.
• Sprinkle chicken thighs with salt and pepper.
• Add chicken to Dutch oven and saute until browned on each side.
• Transfer chicken to the bowl with the sausage.
• Discard all but 1 tablespoon of drippings.
• Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
• Add garlic, oregano, thyme and paprika; saute for 2 minutes.
• Return sausage and chicken to Dutch oven.
• Add tomatoes with juice, chicken broth, and wine.
• Bring mixture to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
• Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
• Add shrimp and simmer about 5 minutes or until no longer pink.
• Season to taste with salt and pepper.