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

Perla Meyers
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 19.3g 39% DV; carbohydrates 5.1g 2% DV; dietary fiber 0.9g 4% DV; sugars 2.1g; fat 9.4g 15% DV; saturated fat 3.1g 15% DV; cholesterol 89.2mg 30% DV; vitamin a iu 568.4IU 11% DV; vitamin c 8.9mg 15% DV; folate 16mcg 4% DV; calcium 17.8mg 2% DV; iron 1.1mg 6% DV; magnesium 23.6mg 8% DV; potassium 325mg 9% DV; sodium 595.2mg 24% DV; thiamin 0.1mg 9% DV.

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
10/29/2011
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. Read More
Rating: 5 stars
02/24/2013
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
01/31/2014
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
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Rating: 5 stars
11/12/2013
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