Catalan Sauté of Chicken with Sausage, Capers & Herbs

September/October 2007

Your rating: None Average: 4 (46 votes)

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

Catalan Sauté of Chicken with Sausage, Capers & Herbs

4 Reviews for Catalan Sauté of Chicken with Sausage, Capers & Herbs

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!


Even my 5yr old went on and on about how good it was. We served it with just steamed broccoli for a great meal!

Comfort food

I added some new potatoes to make it a truly one pan meal

Loved cooking in one pan
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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