Catalan Saute of Chicken with Sausage, Capers & Herbs

Catalan Saute of Chicken with Sausage, Capers & Herbs

4 Reviews
From: EatingWell Magazine, September/October 2007

Whole chicken legs, turkey sausage, tomatoes and fresh herbs are a delicious combination in this Catalan-inspired skillet supper.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds whole chicken legs, thigh and drumstick separated
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 2 teaspoons peanut or canola oil, divided
  • 8 ounces sweet Italian turkey sausage links
  • 2 teaspoons butter
  • 2 large tomatoes, diced
  • 2 large cloves garlic, crushed and peeled
  • 1 large shallot, minced
  • ½ cup white wine
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • ½ cup reduced-sodium chicken broth
  • 1½ teaspoons cornstarch
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons finely chopped flat-leaf parsley, for garnish


  • Active

  • Ready In

  1. Remove skin from chicken and trim any excess fat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. 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 ½-inch-thick rounds.
  3. 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.
  4. Add tomatoes, garlic, shallot, the remaining ¼ 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.
  5. 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 information

  • Per serving: 198 calories; 9 g fat(3 g sat); 1 g fiber; 5 g carbohydrates; 19 g protein; 16 mcg folate; 89 mg cholesterol; 2 g sugars; 0 g added sugars; 568 IU vitamin A; 9 mg vitamin C; 18 mg calcium; 1 mg iron; 595 mg sodium; 325 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat

Reviews 4

January 31, 2014
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By: EatingWell User
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
November 12, 2013
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By: EatingWell User
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!
February 23, 2013
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By: jillpottinger
Comfort food I added some new potatoes to make it a truly one pan meal Pros: Loved cooking in one pan
January 21, 2011
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By: Linda Kenny
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.
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