Whole chicken legs, turkey sausage, tomatoes and fresh herbs are a delicious combination in this Catalan-inspired skillet supper. Source: EatingWell Magazine, September/October 2007

Perla Meyers


Ingredient Checklist


Instructions Checklist
  • Remove skin from chicken and trim any excess fat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Heat 1 teaspoon oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all sides, about 7 minutes. Transfer to a clean cutting board; let cool slightly, then slice crosswise into 1/2-inch-thick rounds.

  • Add the remaining 1 teaspoon oil and butter to the pan and increase heat to medium-high. Add the chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.

  • Add tomatoes, garlic, shallot, the remaining 1/4 teaspoon salt and pepper to the pan and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 9 minutes. Add wine, rosemary and thyme and continue cooking, stirring occasionally, for 2 to 3 minutes. Return the chicken and sausage to the pan, turning to coat with sauce. Cover and simmer until the chicken and sausage are cooked through, 15 to 20 minutes.

  • Stir broth and cornstarch together in a small bowl until smooth. Transfer the chicken and sausage to a serving dish with a slotted spoon. Discard the rosemary and thyme sprigs. Stir the cornstarch mixture, capers and lemon zest into the pan; bring to a simmer and cook until the pan juices are thickened, 1 to 2 minutes. Serve the chicken with the sauce and garnish with parsley, if desired.

Nutrition Facts

198 calories; 9.4 g total fat; 3.1 g saturated fat; 89 mg cholesterol; 595 mg sodium. 325 mg potassium; 5.1 g carbohydrates; 0.9 g fiber; 2 g sugar; 19.3 g protein; 568 IU vitamin a iu; 9 mg vitamin c; 16 mcg folate; 18 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious but NO CAST IRON! This was a lot of fun and I was excited to try this on my cast iron pan. I added green beans to the vegetables and it worked beautifully. The capers really make this dish pop! I used dry herbs so they couldn't be removed like the instructions suggest but it tasted great leaving them in! WARNING! I'm a little new to cast iron cooking and I didn't realize that acid and cast iron do not mix. The wine in this dish stripped my seasoning off the pan and when I went to clean it after the meal it smelled metallic and my seasoning came off when I wiped it out! I had to re-season it! I don't think it's ruined but I haven't cooked again with it yet. It doesn't smell now that I've re-oiled and baked it. But I want to warn everyone away from using a cast iron pan like they tell you to! It will destroy your pan's seasoning! There's no reason this meal won't work in another pan! Pros: Simple Cons: Will ruin cast iron Read More
Rating: 5 stars
SO EASY AND DELICIOUS! Even my 5yr old went on and on about how good it was. We served it with just steamed broccoli for a great meal! Read More
Rating: 5 stars
Comfort food I added some new potatoes to make it a truly one pan meal Pros: Loved cooking in one pan Read More
Rating: 5 stars
Bistro Fab! This dish just screams more more more! Savory buttery salty yummy. I cannot wait for leftovers tomorrow night. This will definitely make it into our dinner rotation. Read More