Sausage Mushroom Chicken Food

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.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms.
• Stir the softened cream cheese into the sausage mixture until well blended.
• Coarsely chop the cooked cauliflower.
• Mix all ingredients, including the chicken, and spread in a greased 9"x13" baking dish.
• If desired, dust the top with paprika.
• Bake, covered with foil, at 350º for about 30 minutes.
• Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGE

Steps:

• Season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken skin-side down and cook until browned and crisp, 7 to 10 minutes. Flip and cook until browned on the other side, about 5 more minutes. Remove the chicken to a plate.
• Wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.
• Meanwhile, whisk 3/4 cup water, the oyster sauce, soy sauce, sesame oil and ginger in a small bowl. Return the chicken skin-side up to the skillet; add the oyster sauce mixture and bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the chicken is cooked through and the sauce is slightly reduced, about 7 minutes. Add the sausage and cook until warmed through, about 1 minute. Stir in the scallions.
• Divide the chicken and sauce among plates. Serve with rice.

MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

SAUSAGE & MUSHROOM RAGU

Steps:

• Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
• Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

SAUSAGE & MUSHROOM LASAGNE

Steps:

• Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
• Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
• Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
• Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
• To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.