Emerils Bourbon Braised Chicken And Apple Sausage With Onions Food

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

Steps:

• Heat medium-size skillet over low heat for 30 seconds.
• Melt 2 tablespoons butter and add onions and brown sugar.
• Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
• Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
• Add chopped garlic and cook, stirring for 2 minutes.
• Add beer; reduce heat and cook, covered for 15 minutes.
• Remove pan from heat and stir in remaining butter and boubon.
• Remove thyme springs before serving.
• Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.

CHICKEN SAUSAGE WITH SPINACH

Steps:

• Slice sausage and saute until browned. (Note: I used precooked sausage with roasted garlic and mozzarella filling).
• Remove sausage from the pan, add drizzle of olive oil and saute garlic and onion until translucent.
• Add mushrooms and cook until they release their liquid.
• Add cherry tomatoes and cook for 5 minutes, or until they start to burst. Mash with potato masher.
• Return sausage slices to the pan, and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until sauce starts to thicken.
• Add spinach, and cook until they wilt.
• Serve over pasta, rice or polenta.

CHICKEN AND APPLE CURRY

Steps:

• Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
• Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
• Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
• Add apples and cook 5 minutes.
• Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
• Stir in flour and cook over moderate heat 3 minutes.
• Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
• Transfer chicken to a plate with a slotted spoon.
• Boil sauce 3-5 minutes, or until thickened slightly, and season.
• Pour sauce over chicken and sprinkle with parsley.

BRUSSEL SPROUT & CHICKEN-APPLE SAUSAGE BAKE

Steps:

• Spary a 9x13 inch baking dish with non-stick cooking spray.
• Add veggies, sausage, bacon bits, salt pepper, garlic powder and drizzle the olive oil over the top. Combine ingredietns until well blended.
• Cover with foil and bake at 425 degrees for 25 minutes.
• Then uncover, add balsamic vinegar and toss veggies.
• Bake again uncovered for 10-15 minutes until veggies are cooked to your liking.

CHICKEN APPLE SAUSAGE

Steps:

• In a non reactive saucepan, boil down the cider almost to a syrup(about 2-3 T.) Cool and reserve.
• Grind the dried apple or chop into small pieces.
• Grind chicken through KitchenAid grinder or food processor.
• Add the apple cider and remaining ingredient to the ground chicken in a large bowl.
• Blend thoroughly with clean hands.
• Divide the sausage into 7-8 portions(about 1/2 lb. each) place in freezer bags and freeze for later. May also stuff the sausage into casings if you desire to make 20 links.
• Use for breakfast or in salads.

BEER BRAISED CHICKEN, SAUSAGE AND ONIONS

Steps:

• Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
• Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
• Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
• Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
• Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

Steps:

• Heat medium-size skillet over low heat for 30 seconds.
• Melt 2 tablespoons butter and add onions and brown sugar.
• Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
• Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
• Add chopped garlic and cook, stirring for 2 minutes.
• Add beer; reduce heat and cook, covered for 15 minutes.
• Remove pan from heat and stir in remaining butter and boubon.
• Remove thyme springs before serving.
• Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.