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

Makes 6 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 hour 25 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds whole chicken legs, thigh and drumstick separated
3/4 teaspoon kosher salt, divided
1/4 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
1/2 cup white wine
1 sprig fresh rosemary
1 sprig fresh thyme
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons capers, rinsed
1 teaspoon freshly grated lemon zest
2 tablespoons finely chopped flat-leaf parsley for garnish

1. Remove skin from chicken and trim any excess fat. Season the chicken with 1/2 teaspoon salt and 1/4 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 1/2-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 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.
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: 208 calories; 10 g fat (3 g sat, 2 g mono); 72 mg cholesterol; 5 g carbohydrate; 21 g protein; 1 g fiber; 574 mg sodium; 293 mg potassium.
Nutrition bonus: Selenium (17% daily value), Vitamin C (15% dv).
0 Carbohydrate Servings
Exchanges: 3 lean meat

Instead of uncooked chicken legs and thighs, I used left-over chicken and pre-cooked chicken sausage which reduces the cooking time substantially. The recipe is excellent and I appreciate the all natural ingredients. If I make this again, I may choose to scald and peel the tomatoes. Excellent recipe and healthy!

Anonymous, Colchester, VT

This was a delicious cool-weather dish. I substituted dry red wine for white and used only chicken thighs. Very full-bodied, rich sauce with capers!

Anonymous, Boston, MA

Instead of buying whole, skin-on chicken legs, buy skinless bone-in chicken thighs or drumsticks and save half the prep time required to make this very flavorful, delicious dish. I'll also double the veggies, herbs and other ingredients called for to make more sauce - it does cook way down.

Anonymous, N Fort Myers, FL

My husband and I love this recipe! We make it all the time. Great for dinner parties.

Tiffany Pezzimenti, Colchester, VT

This is a great dish with a nice mediterranean spice. I forgot to buy a lemon so I made it without the zest and it was still really tasty. I used chicken thighs & chicken sausage since Whole Foods didn't have any italian turkey sausage. Next time I will try using boneless thighs to cut down on the high volume of napkins I used to separate the meat from the bone. slippery little suckers...

hungryhippo, portland, Or

One of EW's best dishes - I made it with the lemon zest and it really makes the dish pop. I also added mushrooms and baby squash to make it a one dish meal. It was fabulous.

Martha, Peekskill, NE