SAUSAGE-MUSHROOM CHICKEN
Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
- Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
- Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
- Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
- Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
- Spoon sauce over the chicken. Garnish with remaining parsley.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 13.1 g, Cholesterol 178.6 mg, Fat 59.4 g, Fiber 1.8 g, Protein 54.1 g, SaturatedFat 20.5 g, Sodium 1366.9 mg, Sugar 4.6 g
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Ainan Abdali
[email protected]I would not recommend this recipe. It was a waste of time and money.
Christina Kounadini
[email protected]This dish was a disaster! The chicken was raw and the sauce was burnt.
Gerald Simengwa
[email protected]I'm not a fan of this dish. The chicken was overcooked and the sauce was too salty.
Dimoale Star
[email protected]I would give this dish a 4 out of 5 stars. It was good, but not great. The chicken was a bit dry and the sauce was a bit bland.
Christina Bock
[email protected]This dish is a bit time-consuming to make, but it's worth it. The chicken, sausage, and mushrooms are all cooked to perfection and the sauce is delicious.
Swapan Devnath
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The mushrooms were cooked perfectly and they didn't have a strong flavor.
Lisa McAdoo
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sausage and mushrooms, and they don't even notice the vegetables.
MD Nazmul Nazmul
[email protected]I love this dish! It's easy to make and it's always a crowd-pleaser. I usually serve it over rice or mashed potatoes, but it's also good with pasta or noodles.
Martin Xiong
[email protected]This dish is a great make-ahead meal. You can cook it ahead of time and then reheat it when you're ready to serve. It's also a great dish to freeze. Just cook it according to the recipe and then let it cool completely. Transfer it to a freezer-safe c
Kundan kumar
[email protected]I made this dish in a slow cooker and it turned out great! I just browned the chicken, sausage, and mushrooms in a skillet and then transferred them to the slow cooker. I added the broth, seasonings, and vegetables and cooked it on low for 8 hours. T
Kiran Adnan
[email protected]This dish is very versatile. You can use different types of sausage, mushrooms, and vegetables. You can also adjust the seasonings to your liking. I like to add a bit of smoked paprika and cayenne pepper to give the dish a little bit of a kick.
Bisma Muhammad Ali
[email protected]I used turkey sausage in this recipe instead of pork sausage and it turned out great! The turkey sausage was a bit leaner than the pork sausage, but it still had a lot of flavor. I would definitely use turkey sausage again in this recipe.
Mateus Rufino
[email protected]I added some chopped sun-dried tomatoes to this dish and it was delicious! The sun-dried tomatoes added a nice tangy flavor that complemented the chicken, sausage, and mushrooms perfectly.
Joy Nnangha
[email protected]This dish is a great way to use up leftover chicken. I had some leftover roasted chicken and I used it in this recipe. It turned out great! The chicken was still moist and flavorful, and the sausage and mushrooms added a nice touch.
Namlwadda Shakevins
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again for future potlucks.
Haider alu
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was cooked through but still tender, and the sausage and mushrooms were cooked to perfection. I served it over rice and it was a delicious and hearty meal.
Sabitra Rai
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the sausage and mushrooms added a delicious savory flavor. I will definitely be making this again.