Catalan Saute of Chicken With Sausage, Capers and Herbs Recipe

Name: Catalan Saute of Chicken With Sausage, Capers and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken legs (excess fat removed); salt; pepper; 2 teaspoons olive oil; 12 ounces chicken sausage, Sweet Italian, cut up in big chunks (usually it comes precooked and I use a very low-fat sausage.); 1 (14 1/2 ounce) can diced tomatoes with juice (orig recipe fresh chopped tomatoes); 2 garlic cloves, crushed; 1 large shallot, minced; ½ cup white wine; 1 teaspoon dried rosemary (orig recipe called for sprig of fresh); 1 teaspoon dried thyme (orig recipe called for sprig of fresh); ½ cup chicken broth; 2 tablespoons cornstarch; 2 tablespoons capers, rinsed; 1 teaspoon lemon zest, fresh; 2 tablespoons fresh parsley, chopped for garnish

Servings: persons

4 skinless chicken legs (excess fat removed)
salt
pepper
2 teaspoons olive oil
12 ounces chicken sausage, Sweet Italian, cut up in big chunks (usually it comes precooked and I use a very low-fat sausage.)
1 (14 1/2 ounce) can diced tomatoes with juice (orig recipe fresh chopped tomatoes)
2 garlic cloves, crushed
1 large shallot, minced
½ cup white wine
1 teaspoon dried rosemary (orig recipe called for sprig of fresh)
1 teaspoon dried thyme (orig recipe called for sprig of fresh)
½ cup chicken broth
2 tablespoons cornstarch
2 tablespoons capers, rinsed
1 teaspoon lemon zest, fresh
2 tablespoons fresh parsley, chopped for garnish

1
Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
2
Note: You can get away with very little browning of the meat since this will cook like a stew.
3
So do what you have time to do!
4
Brown chicken in oil in deep skillet.
5
Set aside in bowl.
6
Brown sausage in skillet.
7
Add to bowl.
8
Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
9
Cook until the juice reduces a bit.
10
Note: Again -- do what you have time to do.
11
It will be good no matter what!
12
I promise.
13
Add the chicken and sausage and simmer 20 minutes.
14
When the chicken is tender, move the chicken and sausage to your serving dish.
15
Mix the broth and cornstarch together and add to the sauce left in the pot.
16
Add the capers and zest.
17
Cook until thickened.
18
Pour sauce over meat.
19
Sprinkle with some pretty parsley.
20
Enjoy!
21
We serve ours with white rice and a green veggie.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinless chicken legs (excess fat removed), salt, pepper, 2 teaspoons olive oil, and more.

Yes, Catalan Saute of Chicken With Sausage, Capers and Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Saute of Chicken With Sausage, Capers and Herbs

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