Lidias Chicken Bites With Potatos Sausage And Vinegar Recipes

Steps:

• Cut each chicken into twelve pieces With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips and giblets - except for the liver - to make chicken stock. Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast; then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone to separate the breast cleanly into halves. Repeat with the remaining chicken. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides (about 3 minutes for thinner sausages or 5 minutes for wider sausages). Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken and potatoes comfortably while allowing room for stirring. (An 18 ×15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. see part 2 for the rest.

Steps:

• Cut each chicken into twelve pieces as described on page 261. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring. (An 18 × 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available. When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes. Transfer those to the roasting pan as well.
• Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
• Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter. Serve immediately.

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.