Chicken, Sausage and Peppers Recipe

Photo: Chicken, Sausage and Peppers Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, Sausage and Peppers Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, Sausage and Peppers.

Cuisine: European, Italian
Recipe Type: Main Dish
Source: Recipe courtesy Food Network Magazine  
 Total Time: 35 min | Prep 15 min  | Cook 20 min    
Yield: 4 servings    
Level: Easy

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos 

More Chicken Recipes:    

Stuffed Chicken Roll-Ups 
Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    

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Stuffed Chicken Roll-Ups Recipe

Photo: Stuffed Chicken Roll-Ups Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Stuffed Chicken Roll-Ups Recipe. Enjoy our collection of quick & easy recipes and learn how to make Stuffed Chicken Roll-Ups.

This is one of the more popular quick, weeknight grilling recipes over at www.tasteofbbq.com .

Why just grill boring old boneless skinless chicken breasts when you can roll 'em up with prosciutto, provolone cheese and basil?

Here's the best part, after you roll them up and put them on the grill their done in under 20 minutes.

These look great when you serve them too, just like the picture. I like to serve them with prosciutto and cheese wrapped asparagus (recipe coming soon!).

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes. 

Prep Time: 10 Min 
Cook Time: 20 Min 
Difficulty: easy 
Serves: 4

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto ham
4 slices provolone cheese
8 fresh basil leaves
kosher salt to taste
ground black pepper to taste
garlic powder to taste
italian seasoning to taste (optional)

Preparation

1. Trim off any excess fat from the chicken breasts as well as the small tenderloins if present.

Place the breasts under a piece of plastic wrap and gently pound until a consistent 1/4" thickness.

2. Sprinkle some kosher salt, pepper, garlic powder and italian seasoning (optional) over each flattened chicken breast.

Lay a piece of prosciutto over each chicken breast.

Place a slice of provolone cheese over the prosciutto.

Place 2 fresh basil leaves over each slice of provolone.

3. Tightly roll up each chicken breast (wide end to narrow end) and secure with a piece of string.

Lightly rub the outside of each rolled up chicken breast with a little olive oil, kosher salt and pepper.

4. Preheat your grill to 375F - 425F and set up for direct heat cooking.

Once the grill reaches this cooking range place the chicken breasts on the grates and close the lid.

Every 5 - 6 minutes lift the lid and flip the chicken breasts over to evenly cook all sides.

After 18 - 20 minutes remove the chicken from the grill and serve.

From halfhourmeals.com
By: tasteofBBQ

More Chicken Recipes:     

Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    
Chicken and herb bake with tomatoes  

Save and Share Stuffed Chicken Roll-Ups Recipe
 
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Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

Photo: Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with Wild Mushroom and Balsamic Cream Sauce.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings

Level: Easy

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Ingredients

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Commuter Consolation

More Chicken Recipes:   

Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken 
Chicken broth with bone marrow dumplings   
Chicken and herb bake with tomatoes    
Salt and sage roast chicken with apple gravy  

Save and Share Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe
 
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Gumbo-style chicken recipe

Photo: Gumbo-style chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Gumbo-style chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Gumbo-style chicken.

Chicken thighs make a gutsy meal without having to spend a fortune

Easy
Serves 2
Prep 15 mins
Cook 45 mins

Ingredients

4 skinless chicken thigh fillets, cut into chunks
groundnut oil , or other flavourless oil
2 rashers smoked streaky bacon , chopped
1 onion , finely chopped
2 garlic cloves , chopped
2 stalks celery , finely chopped
2 tsp plain flour
1 x 400g tin plum tomatoes
300ml chicken stock
1 green pepper , cut into chunks
2 bay leaves
2 sprigs thyme
1 tsp cayenne pepper
100g cured smoked sausages (such as kabanos), sliced
crusty baguette to serve

Method

Season the chicken then brown in 2 tbsp oil until golden. Scoop out of the pan. Add the bacon and cook till crisp, then add the onion, garlic and celery. Cook until softened and starting to colour. Sprinkle over the flour and cook, stirring until the bacon, veg and flour turns golden. Tip in the tomatoes and break up with a spoon, and keep stirring till everything is combined. Stir in the stock then add the pepper, herbs, cayenne pepper and sausage. Add back the chicken. Season really well.

Simmer for about 30 minutes until the chicken is really tender and the sauce reduced. Serve with crusty bread.

Nutrition Per Serving

619 kcalories, protein 56g, carbohydrate 18.7g, fat 36.1 g, saturated fat 11g, fibre 4.2g, salt 3.61 g

Recipe from olive magazine, May 2010. 

More Chicken Recipes:    

Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken
Chicken broth with bone marrow dumplings Chicken and herb bake with tomatoes  
Salt and sage roast chicken with apple gravy Vanilla-and-lime chicken skewers

Save and Share Gumbo-style chicken recipe
 
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Sicilian Sweet and Sour Chicken Recipe

Photo: Sicilian Sweet and Sour Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sicilian Sweet and Sour Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Sicilian Sweet and Sour Chicken.  

Total Time: 40 min
Prep 20 min
Cook 20 min

Yield: 4 servings
Level: Easy  

Ingredients:

2 tablespoons raisins

1/2 cup dry white wine

4 boneless skinless chicken breast halves

1 1/2 teaspoons salt, divided

1 teaspoon freshly ground pepper, divided

1/3 cup all-purpose flour

4 tablespoons vegetable oil

1 small onion, finely diced

2 large cloves garlic, minced

1/4 teaspoon dried oregano

2 teaspoons sugar

2 tablespoons balsamic vinegar

2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish)

2 tablespoons capers, rinsed

2 Sicilian green olives, pitted and chopped

1 cup low-sodium chicken broth

Chopped parsley leaves, for garnish

Tomato skin made into 4 rose flowers, for garnish

Directions:

Place raisins in a small dish. Add wine and set aside.

Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.

Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.

Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy 46th National Chicken Cooking Contest and Rosa Fiore, Shoemakersville, Pennnsylvania, 2nd Place
Show: Food Network Challenge Episode: Challenge: $100,000 Chicken Challenge

More Chicken Recipes:  

Sweet and Sour Chicken 
Chicken broth with bone marrow dumplings
Chicken and herb bake with tomatoes Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken 

Save and Share Sicilian Sweet and Sour Chicken Recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Sweet and Sour Chicken Recipe

Photo: Sweet and Sour Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sweet and Sour Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Sweet and Sour Chicken.  

Total Time: 30 min
Prep 20 min
Cook 10 min

Yield: 4 servings

Level: Intermediate

Notes

Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients

2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional

Directions

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg 

Recipe courtesy Food Network Magazine  

More Chicken Recipes:   

Chicken broth with bone marrow dumplings
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken
All-in-one chicken fajita

Save and Share Sweet and Sour Chicken Recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.   

Chicken broth with bone marrow dumplings recipe

Photo: Chicken broth with bone marrow dumplings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken broth with bone marrow dumplings Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken broth with bone marrow dumplings. 

Ingredients
Serves 6

Chicken broth

1 kg chicken bones
500 gm chicken wings
2 onions, coarsely chopped
4 carrots, coarsely chopped
5 stalks celery, coarsely chopped
2 stalks flat-leaf parsley
2 sprigs thyme
1 tbsp whole black peppercorns

Bone marrow dumplings

200 gm beef bone marrow, finely chopped
50 gm fresh breadcrumbs
2 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped rosemary leaves
¼ cup finely chopped chives
40 gm plain flour
3 eggs, lightly whisked

Preparation

Preheat oven to 220C. Place chicken bones and wings in a large roasting pan and roast for 30 minutes or until dark brown in colour. Combine bones and wings in a large saucepan with remaining ingredients and 4 litres of cold water. Bring to the boil, then reduce heat to medium and simmer, skimming occasionally, for 3 hours. Season to taste with sea salt. Strain through a fine sieve, reserve stock and discard solids. Makes about 3 litres.

For bone marrow dumplings, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Using two teaspoons, shape mixture into dumplings, dipping spoons in hot water between each dumpling to clean, and refrigerate for 30 minutes. Makes about 18 dumplings. Bring a saucepan of salted water to a simmer over medium heat,
add dumplings a few at a time and simmer gently for 4-5 minutes or until they float, then remove with a slotted spoon and set aside. Repeat with remaining dumplings.

To serve, bring 2 litres of chicken broth to a simmer over medium heat, add dumplings and cook until warmed through. Ladle soup and dumplings into bowls and serve.

From http://food.ninemsn.com
By Rodney Dunn 

More Chicken Recipes:  

Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese

Save and Share Chicken broth with bone marrow dumplings recipe 

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