Best Chicken With Sausage And Dried Fruit Recipes

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23 BEST WAYS TO COOK CHICKEN AND SAUSAGE



23 Best Ways to Cook Chicken and Sausage image

These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.

Provided by insanelygood

Categories     Chicken     Dinner     Recipe Roundup

Number Of Ingredients 23

Creamy Cajun Chicken and Sausage Pasta
Chicken and Sausage Pasta
Chicken, Sausage, and Peppers
One -Pan Roasted Chicken with Sausage and Potatoes
Bowtie Pasta with Chicken Sausage and Veggies
Chicken and Sausage Penne Jambalaya
Chicken Scarpariello
Chicken and Sausage Stew with White Beans and Spinach
Slow-Cooker Creole Chicken and Sausage
Cajun Chicken Cassoulet
Italian Sausage-Stuffed Baked Chicken Breasts
Savory Chicken and Sausage Stew
Classic Chicken and Sausage Gumbo
Salsa Chicken with Chorizo
Chicken Bog
Southern-Style Chicken and Rice: Chicken Pilau
Spanish Chicken and Chorizo
Slow-Cooker Jambalaya with Chicken and Chorizo
Basque Chicken and Chorizo: Slow Carb Dinner
Saucy Spanish Chicken, Chorizo, and Potato Pot
Red Wine-Braised Chicken with Chorizo and Chickpeas
Chicken and Chorizo Paella
Chicken and Chorizo Quesadillas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken and sausage recipe in 30 minutes or less!

Nutrition Facts :

GLAZED CHICKEN WITH DRIED FRUIT AND PARSNIPS



Glazed Chicken with Dried Fruit and Parsnips image

Provided by Food Network Kitchen

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
6 medium shallots
4 medium-large parsnips, peeled and cut into 1-inch chunks
1/3 cup apricot preserves
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
1/2 teaspoon ground cumin
8 medium skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1/2 cup pitted prunes, roughly chopped
1/2 cup dried apricots, roughly chopped
1 tablespoon apple cider vinegar

Steps:

  • Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
  • Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
  • Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
  • Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.

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