Chicken Thighs With Sausage Food

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23 BEST WAYS TO COOK CHICKEN AND SAUSAGE



23 Best Ways to Cook Chicken and Sausage image

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

Creamy Cajun Chicken and Sausage Pasta
Chicken and Sausage Pasta
Chicken, Sausage, and Peppers
One -Pan Roasted Chicken with Sausage and Potatoes
Bowtie Pasta with Chicken Sausage and Veggies
Chicken and Sausage Penne Jambalaya
Chicken Scarpariello
Chicken and Sausage Stew with White Beans and Spinach
Slow-Cooker Creole Chicken and Sausage
Cajun Chicken Cassoulet
Italian Sausage-Stuffed Baked Chicken Breasts
Savory Chicken and Sausage Stew
Classic Chicken and Sausage Gumbo
Salsa Chicken with Chorizo
Chicken Bog
Southern-Style Chicken and Rice: Chicken Pilau
Spanish Chicken and Chorizo
Slow-Cooker Jambalaya with Chicken and Chorizo
Basque Chicken and Chorizo: Slow Carb Dinner
Saucy Spanish Chicken, Chorizo, and Potato Pot
Red Wine-Braised Chicken with Chorizo and Chickpeas
Chicken and Chorizo Paella
Chicken and Chorizo Quesadillas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken and sausage recipe in 30 minutes or less!

Nutrition Facts :

ROASTED CHICKEN WITH SAUSAGE AND POTATOES



Roasted Chicken with Sausage and Potatoes image

A one pan easy roasted chicken dinner! Fresh chicken, sausage and an easy marinade you pour over the top right before baking!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 12

8-10 pieces bone in chicken (see notes to use boneless chicken)
1 pound whole small red potatoes
1 pound Andouille sausage links, cut into 3" pieces (or susbstitute any link sausage. Cooked or uncooked.)
1 large onion cut large chunks
salt and pepper
1 lemon - juiced
1/4 cup olive oil
4 cloves garlic - chopped
1 tablespoon smoked paprika (regular paprika will work )
Pinch red pepper chili flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees.
  • Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
  • Combine marinade ingredients in small bowl or jar.
  • Pour marinade over chicken and gently toss to coat.
  • Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
  • Serve with bread and a simple green salad if desired.

Nutrition Facts : ServingSize 8 g, Calories 478 kcal, Carbohydrate 14 g, Protein 46 g, Fat 43 g, SaturatedFat 12 g, Cholesterol 244 mg, Sodium 645 mg, Fiber 3 g, Sugar 3 g

CHICKEN THIGH AND SMOKED SAUSAGE GUMBO



Chicken Thigh and Smoked Sausage Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 19

8 bone-in skin-on chicken thighs
3 tablespoons Cajun seasoning
1 cup corn oil
1 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cups chopped okra
1/4 cup chopped garlic
1 pound smoked pork sausage, sliced
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon ground black pepper
3 bay leaves
10 cups chicken stock
2 cups beef stock
1 cup chopped green onions
1 teaspoon cayenne pepper
2 tablespoons file powder, plus more for garnish

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.

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"



Chicken Thigh and Fennel Sausage Cacciatore

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
  • Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
  • In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
  • Serve the cacciatore on a large serving platter, garnished with parsley.

CHICKEN THIGHS WITH SAUSAGE



Chicken Thighs with Sausage image

Whether you're serving your family or special guests, this comforting entree hits the spot on cold winter nights. -Joanna Iovino, Kings Park, New York

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, finely chopped
8 bone-in chicken thighs (about 3 pounds), skin removed
1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
1/4 cup ketchup
6 garlic cloves, minced
1 tablespoon Louisiana-style hot sauce
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 teaspoon browning sauce, optional

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.

Nutrition Facts : Calories 280 calories, Fat 12g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 675mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN, SAUSAGE AND PEPPERS



Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

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, PEPPERS, AND POTATOES



Chicken, Sausage, Peppers, and Potatoes image

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

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

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

HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS



Hot chicken with sausages, tomatoes & peppers image

Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
8 good-sized skin-on chicken thighs
4 (about 400g) spicy sausages
2-3 roasted red peppers from a jar, depending on their size (Peppadew are good in this)
2 red onions , halved and cut into crescent moon-shaped slices
400g can cherry tomatoes
1 tsp chilli flakes
8 garlic cloves , grated to a purée
2 tbsp sherry vinegar
4 rosemary sprig , leaves picked from 1, the others left whole
125ml chicken stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
  • Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
  • When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

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