Chicken With Sausages a l'Espagnole Recipe

Name: Chicken With Sausages a l'Espagnole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves with skin and bone left intact, about 2 pounds; Salt to taste, if desired; Freshly ground pepper to taste; 2 large Italian-style link sausages about 1/2 pound; 2 tablespoons olive oil; 1/2 pound small mushrooms, rinsed and drained; 2 ounces prosciutto, cut into thin strips, about 3/4 cup; 1/2 cup finely chopped onion; 1 teaspoon finely minced garlic; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon loosely packed thread saffron; 2 cups dry white wine; 1 cup canned crushed tomatoes; 1 cup fresh or canned chicken broth; 2 dozen small littleneck clams; 24 small pimento-stuffed green olives

Servings: persons

4 chicken breast halves with skin and bone left intact, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 large Italian-style link sausages about 1/2 pound
2 tablespoons olive oil
1/2 pound small mushrooms, rinsed and drained
2 ounces prosciutto, cut into thin strips, about 3/4 cup
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon loosely packed thread saffron
2 cups dry white wine
1 cup canned crushed tomatoes
1 cup fresh or canned chicken broth
2 dozen small littleneck clams
24 small pimento-stuffed green olives

1
Sprinkle the breast halves with salt and pepper.
2
Prick the sausages all over with the tines of a two-pronged fork.
3
Heat the oil in a large, heavy skillet and add the breast pieces, skin side down.
4
Cut each sausage in half crosswise and add the pieces to the skillet.
5
Cook the chicken pieces 5 minutes and turn.
6
As the chicken cooks, turn the sausage pieces often.
7
Continue cooking about 2 minutes, then scatter the mushrooms over all.
8
Cook, stirring occasionally, about 5 minutes longer.
9
Carefully pour off the fat from the skillet, discard fat.
10
Sprinkle the prosciutto, onion and garlic over all and stir to blend.
11
Add the bay leaf, thyme and saffron.
12
Stir in the wine, tomatoes and broth.
13
Bring to a boil, cover closely and cook about 5 minutes.
14
Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes.
15
Remove bay leaf and serve the dish with rice.

368

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 17 ingredients. The key ingredients include: 4 chicken breast halves with skin and bone left intact, about 2 pounds, Salt to taste, if desired, Freshly ground pepper to taste, 2 large Italian-style link sausages about 1/2 pound, and more.

Yes, Chicken With Sausages a l'Espagnole 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.

Chicken With Sausages a l'Espagnole

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