Best Chicken With Sausages A Lespagnole Recipes

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CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE



Classic French Chicken and Sausage Cassoulet Recipe image

Cassoulet is a classic of French country cooking with this chicken and sausage version lighter than the original but just as delicious.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 4h25m

Yield 12

Number Of Ingredients 21

1 pound dried white beans (soaked and rinsed)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lardons ( bacon strips )
2 large white onions (diced)
1 pound bulk pork sausage
1 1/2 pounds boneless chicken breast (cut into 1-inch pieces)
1 pound chicken legs
2 pounds tomatoes (seeded and chopped)
1 cup dry white wine
1 quart chicken stock
1 bouquet garni
3 cloves garlic (chopped)
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
2 carrots (peeled and cut crosswise into 1/4-inch slices)
1/2 cup bread crumbs
1 teaspoon fresh parsley (finely chopped)
1/2 teaspoon fresh thyme (finely chopped)
4 teaspoons butter (melted)

Steps:

  • Gather the ingredients.
  • Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
  • Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
  • Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
  • In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
  • Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
  • Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
  • Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
  • Brown the chicken legs in the skillet. Then transfer them to the bowl.
  • Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
  • Cover with a lid or foil and bake the casserole for 25 minutes.
  • Add the carrots to the pan, cover, and bake for an additional 20 minutes.
  • Add the reserved white beans to the hot casserole and gently stir the mixture.
  • In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
  • Bake it, uncovered, for 1 hour.
  • Discard the bouquet garni and serve the cassoulet hot.

Nutrition Facts : Calories 620 kcal, Carbohydrate 24 g, Cholesterol 172 mg, Fiber 4 g, Protein 54 g, SaturatedFat 11 g, Sodium 1372 mg, Sugar 6 g, Fat 32 g, ServingSize Makes 12 portions, UnsaturatedFat 0 g

CHICKEN, SAUSAGE AND PEPPERS



Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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.

CHICKEN WITH SAUSAGES A L'ESPAGNOLE



Chicken With Sausages a l'Espagnole image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 chicken breast halves with skin and bone left intact, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 large Italian-style link sausages about 1/2 pound
2 tablespoons olive oil
1/2 pound small mushrooms, rinsed and drained
2 ounces prosciutto, cut into thin strips, about 3/4 cup
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon loosely packed thread saffron
2 cups dry white wine
1 cup canned crushed tomatoes
1 cup fresh or canned chicken broth
2 dozen small littleneck clams
24 small pimento-stuffed green olives

Steps:

  • Sprinkle the breast halves with salt and pepper.
  • Prick the sausages all over with the tines of a two-pronged fork.
  • Heat the oil in a large, heavy skillet and add the breast pieces, skin side down. Cut each sausage in half crosswise and add the pieces to the skillet. Cook the chicken pieces 5 minutes and turn. As the chicken cooks, turn the sausage pieces often. Continue cooking about 2 minutes, then scatter the mushrooms over all. Cook, stirring occasionally, about 5 minutes longer. Carefully pour off the fat from the skillet, discard fat.
  • Sprinkle the prosciutto, onion and garlic over all and stir to blend. Add the bay leaf, thyme and saffron. Stir in the wine, tomatoes and broth. Bring to a boil, cover closely and cook about 5 minutes. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes. Remove bay leaf and serve the dish with rice.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1460 milligrams, Sugar 6 grams, TransFat 0 grams

ITALIAN SAUSAGE AND CHICKEN



Italian Sausage And Chicken image

This looks like a yummy recipe. I clipped it out of a Family Circle mag and cant wait to try it myself!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb Italian sausage, cut into thirds
4 boneless skinless chicken breasts
2 teaspoons olive oil
3 cloves garlic, chopped
1 teaspoon dried rosemary
1 lb small red potato, cut into fourths
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry white wine
3 tablespoons balsamic vinegar
2 small sweet red peppers, cut into 1 inch squares

Steps:

  • In a nonstick skillet brown the sausage (apprx 8 minutes).
  • Then remove onto a plate.
  • Then put in chicken and cook for 5 minutes, turning once.
  • Put on plate with sausage.
  • Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
  • Then add potatoes and water and cover and cook for 15 minutes.
  • Then push potatoes over to the side of skillet and add back in the chicken and sausage.
  • Add in the salt, pepper, wine, vinegar, and red peppers.
  • Cover and cook an additional 35 minutes, when chicken registers 170*.
  • Take chicken and sausage back out onto plate, and cover.
  • Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
  • Pour over chicken.

Nutrition Facts : Calories 463.9, Fat 21.1, SaturatedFat 6.5, Cholesterol 107.9, Sodium 1124.5, Carbohydrate 27.6, Fiber 3.5, Sugar 4.8, Protein 38.8

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES



One-Pot Chicken with Sausage and Potatoes image

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

2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
Coarse salt and ground pepper
1 yellow onion, diced medium
1 pound waxy potatoes, halved or quartered if large
3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
2 tablespoons red-wine vinegar
1 tablespoon fresh oregano leaves

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.

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