Chicken With Sausages a l'Espagnole
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4chicken breast halves with skin and bone left intact, about 2 pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2large Italian-style link sausages about ½ pound
- 2tablespoons olive oil
- ½pound small mushrooms, rinsed and drained
- 2ounces prosciutto, cut into thin strips, about ¾ cup
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 1bay leaf
- ½teaspoon dried thyme
- 1teaspoon loosely packed thread saffron
- 2cups dry white wine
- 1cup canned crushed tomatoes
- 1cup fresh or canned chicken broth
- 2dozen small littleneck clams
- 24small pimento-stuffed green olives
Nutritional analysis per serving (4 servings)
503 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 48 grams protein; 1467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the breast halves with salt and pepper.
- Step 2
Prick the sausages all over with the tines of a two-pronged fork.
- Step 3
Heat the oil in a large, heavy skillet and add the breast pieces, skin side down. Cut each sausage in half crosswise and add the pieces to the skillet. Cook the chicken pieces 5 minutes and turn. As the chicken cooks, turn the sausage pieces often. Continue cooking about 2 minutes, then scatter the mushrooms over all. Cook, stirring occasionally, about 5 minutes longer. Carefully pour off the fat from the skillet, discard fat.
- Step 4
Sprinkle the prosciutto, onion and garlic over all and stir to blend. Add the bay leaf, thyme and saffron. Stir in the wine, tomatoes and broth. Bring to a boil, cover closely and cook about 5 minutes. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes. Remove bay leaf and serve the dish with rice.
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