Chicken Wrapped Sausages With Mushroom Tomato Sauce Food

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CHICKEN AND SAUSAGE RECIPE WITH PEPPERS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
• Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
• Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
• Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
• Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
• Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
• Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
• Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
• Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
• Add tomatoes and stir.
• Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
• Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
• Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.

CHICKEN-WRAPPED SAUSAGES WITH MUSHROOM-TOMATO SAUCE

Steps:

• Bring large pot of water to boil over high heat.
• Add sausages and boil until cooked through, about 15 minutes.
• Let cool;remove casings.
• Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
• Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
• Melt 1/3 cup butter in large skillet over medium-high heat.
• Add chicken and brown on all sides.
• Add wine with salt and pepper to taste.
• Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
• Add rice and brown lightly.
• Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
• Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
• Melt 2 tablespoons butter in a very large skillet over medium heat.
• Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
• Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
• Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.

SAUSAGE, MUSHROOM & TOMATO PASTA

Steps:

• Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

CHICKEN IN TOMATO MUSHROOM SAUCE

Steps:

• Brown chicken in oil over medium-high heat 10 minutes.
• Remove chicken add bacon to pan and cook until crisp (I microwave the bacon to eliminate most fat) Add onion, garlic, mushrooms, thyme, s& p and cook over medium heat for 10 minutes.
• Add stock to pan and cook 2 minutes.
• Add tomatoes and hot sauce.
• Bring to boil, reduce heat and simmer 10 minutes.
• Return chicken and simmer another 10 minutes or until chicken is cooked through.

SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE

Steps:

• Tomato Mushroom Sauce:.
• In a frying pan or Dutch oven, cook bacon strips until crisp.
• Remove cooked bacon, and drain on paper towels.
• Reserve 3 Tablespoons bacon fat and discard the rest.
• Using the same frying pan (or Dutch oven), place 3 Tablespoons bacon drippings, mushrooms and garlic into the pan.
• Cook mixture over low heat until mushrooms are softened (be careful not to burn the garlic).
• Add tomatoes, basil and pepper.
• Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.
• Crumble the bacon and stir it into the sauce, season with a bit of salt (to taste).
• While waiting for the pasta water to boil, start the sausage filling.
• When water is at a rolling boil, add the pasta and cook it according to package directions, until it is almost done.
• When pasta is cooked, drain it, rinse it with cold water, and drain it again.
• Stuff the shells with the sausage ricotta mixture.
• Pasta Stuffing: If necessary, remove casings from sausage, and crumble the meat.
• In a frying pan, cook crumbled sausage over medium to medium-high heat until its browned.
• Drain cooked sausage.
• In a bowl, beat egg into ricotta, stir in cooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
• Stuff the cooked shells with the sausage cheese filling.
• Bake:.
• Place about half the sauce into a shallow 1 1/2-quart casserole dish or a 9-inch square baking dish.
• Arrange stuffed pasta in sauce lined pan.
• Spoon remaining sauce on top of the stuffed pasta.
• (At this point, the pasta may be covered with plastic wrap and refrigerated until the next day*, or baked immediately).
• Cover pan with tin foil, and bake in a preheated 350°F for 30-45 minutes, or until bubbly and heated through.
• Remove from oven, remove foil and sprinkle remaining 4 Tablespoons grated Parmesan cheese on top of the baked shells.
• *NOTE:If stuffed pasta was refrigerated overnight, remove plastic wrap from the pan and cover the pan with tin foil, bake as stated above, but baking time may be 5-15 minutes longer.

CHICKEN SAUSAGE WITH PASTA AND TOMATO SAUCE

Steps:

• Cook pasta according to package directions adding peas during the last 5 minutes of cooking time.
• Drain pasta and reserve 1/2 cup of cooking water.
• Meanwhile, heat 1 tblsp. of oil in a large non-stick skillet over med. high heat.
• Add the sausage and cook until browned and cooked through.
• Remove sausage from the pan and reserve.
• Slice the sausage into 1/2" thick slices.
• Heat the remaining oil over medium heat in the same skillet as the sausage was removed from.
• Add onion and garlic and cook until softened, about 5 minutes.
• Stir in the next 5 ingredients.
• Cook, stirring occasionally, until tomatoes soften and start to reduce, about 8 minutes.
• Toss with pasta, sausage and cheese.
• Stir in reserved pasta water.
• Sprinkle with basil.
• Enjoy!

CREAMY SAUSAGE-MUSHROOM RIGATONI

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

SAUSAGE-MUSHROOM CHICKEN

Steps:

• Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
• Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
• Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
• Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
• Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
• Spoon sauce over the chicken. Garnish with remaining parsley.