ONE-PAN CHICKEN SAUSAGE AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon.
- Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes.
- Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7 to 8 minutes.
- Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds.
Nutrition Facts : Calories 420, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 986 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 17 grams, Sugar 16 grams
ONE-POT CHICKEN WITH SAUSAGE AND POTATOES
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
- Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
- Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.
Provided by Chef John
Categories Chicken Main Dishes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
- Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
- Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg
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