Best Chicken Sausage Peppers And Potatoes Recipes

CHICKEN, SAUSAGE AND PEPPERS

Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Steps:

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

SAUSAGE, PEPPER AND POTATO SKILLET

Sausage, Pepper and Potato Skillet image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 pound marble potatoes
1 yellow onion, sliced thin
1 orange bell pepper, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1 pound kielbasa sausage, sliced into 1/2-inch rounds
3 cloves garlic, minced
1 cup amber beer
1 tablespoon grainy mustard
3 cups chopped kale
Fresh herbs, to garnish.

Steps:

Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

One-Pan Chicken, Sausage, Peppers, and Potatoes image

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

Ingredients

2 tablespoons olive oil, or more as needed
1 sweet Italian sausage, casing removed
3 small Yukon Gold potatoes, cut in half
3 boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon dried Italian herb blend
1 small red onion, sliced
1 cup sliced red bell pepper
½ cup chicken broth
½ lemon, juiced
2 slices Italian bread, toasted
1 tablespoon chopped fresh Italian parsley

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