Italian-Style Chicken
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4sweet or hot Italian sausages
- 2tablespoons olive oil
- 6leg-thigh pieces of chicken, skinned and cut apart
- 1onion, chopped
- 12ounces fresh mushrooms, sliced
- 1cup dry white wine
- ½cup chicken stock
- ¼teaspoon crushed red pepper, or to taste
- Salt to taste
Nutritional analysis per serving (6 servings)
511 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 30 grams protein; 712 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
Prick sausages and brown them in the olive oil in a large skillet. Add the chicken pieces and saute them until lightly browned. Add the onion and mushrooms and saute 10 minutes, stirring often.
- Step 2
Drain off surplus fat. Add all remaining ingredients, cover and simmer 15 minutes. Uncover and cook 5 to 10 minutes, or until the sauce is reduced by half. Serve with pasta.
Private Notes
Comments
Disappointing, but mostly my fault ... I used "mild" chicken sausage, which ought to have been labeled "tasteless." Next time the real deal, and at least half Hot! And I got the wine and broth measurements backwards; it needed the brightening that more wine would have provided. One improvement of the recipe I think -- added 3 big minced cloves garlic with the onions and mushrooms. Per my Italian FIL, that's definitively essential.
This is a great dish for the family - It is easy to make and a crowd pleaser. I added sage to give it a bit more flair, but it is delicious without as well
In its barebones simplicity, I didn’t think it could have passed muster by the Times Cooking editors as a recipe. I discovered it while trying to figure out what to do with three pieces of left-over cold fried chicken. I had everything else. Only changed the sequence of events. Sautéed onion in olive oil, followed by Italian sausage then the deboned chicken manageably cut and sliced mushrooms. Be generous with the red pepper flakes. Hard to explain the complex results. Less is more.
Ok, am I the only one who didn't have an iron skillet big enough to hold all this food? I ended up pulling all the protein out after browning, which involved shifting the pieces around quite a bit. Then did the mushrooms, onions , and suggested garlic separately. Now putting it all back in with the added liquid. Yes? Let me know if I'm on the right track. Love that Capon man and his Supper of the Lamb
Disappointing, but mostly my fault ... I used "mild" chicken sausage, which ought to have been labeled "tasteless." Next time the real deal, and at least half Hot! And I got the wine and broth measurements backwards; it needed the brightening that more wine would have provided. One improvement of the recipe I think -- added 3 big minced cloves garlic with the onions and mushrooms. Per my Italian FIL, that's definitively essential.