EASY PAN-SEARED CHICKEN AND SAUSAGE

Easy Pan-Seared Chicken and Sausage image

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 11

Previous Next

2 ounces andouille sausage, finely chopped (about 1/2 cup)
1 tablespoon extra-virgin olive oil
4 chicken legs (thighs and drumsticks, about 2 1/2 pounds)
Kosher salt and freshly ground pepper (preferably white pepper)
1 tablespoon all-purpose flour
3 scallions, chopped (white and green parts kept separate)
2 cloves garlic, minced
1 tablespoon minced jalapeno, seeded if desired
1/4 teaspoon ground allspice
1 large sprig fresh thyme, plus more, for serving
6 stalks celery, preferably from the heart, cut into 3-inch pieces

Steps:

Put the sausage and oil in a large, cold nonstick skillet and cook over medium heat until the fat starts to render and the sausage starts to brown, about 6 minutes. Transfer the sausage to a small plate with a slotted spoon.
Sprinkle the chicken with 3/4 teaspoon salt and a couple turns of pepper, then toss in the flour to coat. Increase the heat under the skillet to medium-high and sear the chicken skin-side down until golden brown, about 8 minutes.
Flip the chicken skin-side up. Add the scallion whites, garlic, jalapeno, allspice, thyme and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a simmer. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the celery is crisp-tender, 20 to 25 minutes. Serve topped with the scallion greens and a few sprigs of fresh thyme.