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Catalan Sauté of Chicken with Sausage, Capers & Herbs

September/October 2007

Your rating: None Average: 4 (41 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 Recipe

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

01/31/2014
Anonymous
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!

Simple
Comments
11/12/2013
Anonymous
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!

Comments
02/24/2013
Comfort food

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

Loved cooking in one pan
Comments
01/21/2011
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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