Chicken And Sausage Basque Recipes

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23 BEST WAYS TO COOK CHICKEN AND SAUSAGE



23 Best Ways to Cook Chicken and Sausage image

These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.

Provided by insanelygood

Categories     Chicken     Dinner     Recipe Roundup

Number Of Ingredients 23

Creamy Cajun Chicken and Sausage Pasta
Chicken and Sausage Pasta
Chicken, Sausage, and Peppers
One -Pan Roasted Chicken with Sausage and Potatoes
Bowtie Pasta with Chicken Sausage and Veggies
Chicken and Sausage Penne Jambalaya
Chicken Scarpariello
Chicken and Sausage Stew with White Beans and Spinach
Slow-Cooker Creole Chicken and Sausage
Cajun Chicken Cassoulet
Italian Sausage-Stuffed Baked Chicken Breasts
Savory Chicken and Sausage Stew
Classic Chicken and Sausage Gumbo
Salsa Chicken with Chorizo
Chicken Bog
Southern-Style Chicken and Rice: Chicken Pilau
Spanish Chicken and Chorizo
Slow-Cooker Jambalaya with Chicken and Chorizo
Basque Chicken and Chorizo: Slow Carb Dinner
Saucy Spanish Chicken, Chorizo, and Potato Pot
Red Wine-Braised Chicken with Chorizo and Chickpeas
Chicken and Chorizo Paella
Chicken and Chorizo Quesadillas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken and sausage recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN AND SAUSAGE BASQUE



Chicken and Sausage Basque image

This is a family recipe and I think you will find the chicken and sausage complement each other quite nicely in this dish.

Provided by southern chef in lo

Categories     Chicken Breast

Time 40m

Yield 10 cups

Number Of Ingredients 19

2 lbs zucchini, cut into 3/4 inch thick slices
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 lb Italian sausage (mild or hot)
1/2 teaspoon cumin
1 tablespoon butter, melted
1 medium onion, chopped
8 ounces small fresh mushrooms
2 garlic cloves, minced
1/4 cup olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into slices
1 cup all-purpose flour
1 cup dry vermouth
1 (15 ounce) jar roasted sweet red peppers, coarsely chopped
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Steps:

  • Sauté the zucchini in the 2 tablespoons of hot olive oil in large skillet over high heat for 3 minutes or until browned. Sprinkle with the salt and pepper; stir well. Remove from the pan with a slotted spoon and set aside.
  • Reduce the heat to medium high. Add the sausage and cumin to the skillet; cook 8 minutes or until browned and no longer pink. Drain, reserving 1 tablespoon of drippings in skillet. Cut sausage into ¾-inch pieces, set aside.
  • Add butter and next 3 ingredients to skillet; cook stirring often, until the onions are tender and mushroom liquid evaporates. Remove the vegetables from the skillet with slotted spoon.
  • Heat 1/4 cup of the olive oil in same skillet over medium high heat.
  • Dredge the chicken in the flour. Cook the chicken in hot oil for 8 minutes or until done turning once. Stir in the vermouth, the roasted red peppers, reserved sliced sausage, reserves vegetables, parsley, bay leaves, basil, and thyme. Bring to boil and simmer uncovered 5 minutes; discard bay leaf and serve.

Nutrition Facts : Calories 357.1, Fat 19.9, SaturatedFat 5.4, Cholesterol 62, Sodium 824.8, Carbohydrate 19, Fiber 2.8, Sugar 4.6, Protein 26

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