Rating: 5 stars
4 Ratings
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  • 1 star values: 0

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

Source: EatingWell Magazine, September/October 2007

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total:
1 hr 25 mins
Servings:
6
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Ingredients

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Directions

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  • 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; carbohydrates 5.1g; dietary fiber 0.9g; sugars 2.1g; fat 9.4g; saturated fat 3.1g; cholesterol 89.2mg; vitamin a iu 568.4IU; vitamin c 8.9mg; folate 16mcg; calcium 17.8mg; iron 1.1mg; magnesium 23.6mg; potassium 325mg; sodium 595.2mg; thiamin 0.1mg.

3 lean meat

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