Chicken with Spicy Sausage
This is a simple recipe where chicken is cooked together with sausage. The outcome it is delicious and great served on rice.
I hope you all had a great time during this holiday…and yes, I am starting the year with this tasty chicken dish, and yes the recipe is very simple…as you can imagine, chicken and spicy sausage…all together cooked on a 10 inch cast iron skillet…yum!
I must admit that I should use more often the cast iron skillets that I have…I recently acquired a grill pan as well…the only, I mean more than one reason that I am very skeptical is that after using it, the cast iron pan requires some “babysitting” and they are sure heavy to handle. Although everytime that I cook with it I am very pleased with the depth of the flavor…and this chicken recipe is no different.
If you own a cast iron skillet you must try this dish…the chicken has so much flavor in it and the sauce over rice is just delicious!
- 1 lb chicken legs
- ½ teaspoon dry oregano
- 3 Italian sausages, spicy
- 1 tablespoon olive oil
- 1 can diced tomatoes
- 3 to 4 cloves garlic, finely chopped
- 1 small onion thinly sliced
- ½ cup white wine
- ½ cup chicken broth
- ½ teaspoon freshly grated lemon zest
- ½ teaspoon dry rosemary
- ½ teaspoon dry thyme
- Salt and pepper to taste
- ⅓ to ½ cup frozen peas
- Fresh parsley for garnishing
In a medium bowl, season the chicken with garlic, oregano, salt and pepper to taste.
Heat approximately ½ of the olive oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all side. Transfer to a cutting board and cut after cool, slice crosswise into approximately ½ inch.
Add the remaining olive oil to the pan and increase heat to medium-high. Add the chicken (remove as much garlic as possible) and cook, turning occasionally, until browned on all sides. Transfer to a plate.
On the same cast-iron, add the garlic, onion and sauté. Add the can of diced tomatoes, chicken broth and wine, stir occasionally. Add salt and pepper to taste.
Return the chicken and sausage to the pan, add the lemon zest, rosemary and thyme.
Cover and simmer until the chicken and sausage are cooked thoroughly, for about 15 to 20 minutes. Add the frozen peas and cook for another 5 minutes.
Garnish with fresh parsley and serve over rice.
If you enjoy this simple chicken with spicy sausage, you might want to check all the others Poultry Recipes.
Did you know that cooking with cast iron cookware you can increase the levels of iron in your food?
Thank you for stopping by Color Your Recipes…have a colorful week!
Navy Bean and Barley Soup with Sausage and Kale
Chicken Sausage and Peppers
This is a very easy, simple and quick to fix meal. You can serve this chicken sausages (or any sausage of your preference) with rice or even inside a bun. It is colorful and sure very tasty. I used the chicken sausage with apples, it is great since the apple in the sausage give a slightly sweet taste to the dish.
Slice the chicken sausage, onion and the peppers.
In a pan sautee the sausage until slightly brown, set aside.
In the same pan, sautee the onion and the peppers. Add the soy sauce, salt and pepper to taste. Place back the sausage, mix gently and add the chopped cilantro.
Remove from heat and serve.