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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken & Sausage
Chicken & Sausage
National Chicken Council
Ingredients:
4 chicken breast halves, bone-in with skin removed
½ pound flavored chicken sausage links, cut diagonally into thirds
2 tsps olive oil
3 cloves garlic, chopped
1 tsp dried rosemary
1 pound small red potatoes with skin, cut into quarters
½ tsp salt
¼ tsp black pepper
¼ cup white wine
3 TBLS balsamic vinegar
2 small red peppers, cut into 1-inch squares
Directions:
In nonstick skillet over medium-high heat, brown sausage for five minutes. Remove sausage to plate. Add chicken breasts, meat side down, to same skillet and cook, turning once, for five minutes or until golden brown. Remove to plate.
In same skillet, warm olive oil. Add garlic and rosemary; sauté one minute. Add potatoes and three tablespoons water. Cover and cook fifteen minutes, checking to make sure that potatoes are not sticking. (Add additional water three tablespoons at a time if water evaporates.)
Push potatoes to side of skillet. Return chicken and sausage to skillet; season with salt and pepper. Add wine, balsamic vinegar and red pepper. Cover and cook over medium-low heat for 30 – 35 minutes, until chicken registers 170 F on instant-read thermometer. Remove chicken and sausage to platter; keep warm. Cover skillet; cook potatoes two to three minutes more, or until tender. Pour potato sauce over chicken and serve.
Nutrition Analysis, Per Serving:
360 calories; 10 g fat; 2.5 g saturated fat; 24 g carbohydrate
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