Mediterranean Chicken And Sausage Food

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

EASY CHICKEN CACCIATORE RECIPE

Steps:

• Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
• In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
• In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
• Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
• Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
• Garnish with parsley.

MEDITERRANEAN SAUSAGE PASTA RECIPE

Steps:

• Place large pot of water on to boil. You will cook the pasta while preparing the rest.
• Slice the chicken sausages into roughly 1/2 inch pieces.
• Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
• Add the zest of 1/2 a lemon. Stir it in.
• Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
• Dump in the spinach. Mix in. Turn off the stove burner.
• Add the drained pasta and toss well to coat.
• Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
• Stuff each cherry pepper generously with Italian sausage. Set aside.
• Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
• Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
• Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
• Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
• Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• Return to medium-high heat and bring to a simmer.
• Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• Garnish with chopped basil, oregano, and marjoram.

CROCK POT MEDITERRANEAN CHICKEN AND SAUSAGE

Steps:

• In a nonstick skillet brown Italian sausage well.
• Remove from skillet; cut into quarters and place in crock pot.
• Brown chicken thighs in sausage drippings.
• Cut chicken quarters and place in crock pot.
• Add remaining ingredients to crock pot.
• Cook 8 hours on low.
• Serve over pasta (I prefer penne) with freshly grated cheese.

MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT

Steps:

• Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
• Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
• Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
• Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
• Stir in the couscous and cover the pot with a tight fitting lid.
• Turn the stove off and let the pot sit covered for 5 minutes.
• Remove the lid and add the parsley while fluffing the dish with a fork.
• Serve immediately, making sure everyone gets a sausage link.