Catalan Sauté of Chicken with Sausage, Capers & Herbs

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Catalan Sauté of Chicken with Sausage, Capers & Herbs

Catalan Sauté of Chicken with Sausage, Capers & Herbs

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

Serves 6

Prep Time 50 min

Total Time 85 min.

Ingredients

  • 1 1/2 pounds whole chicken legs, thigh and drumstick separated
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 teaspoons peanut or canola oil, divided
  • 8 ounces sweet Italian turkey sausage links
  • 2 teaspoons butter
  • 2 large tomatoes, diced
  • 2 large clov garlic, crushed and peeled
  • 1 large shallot, minced
  • 1/2 cup white wine
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1/2 cup reduced-sodium chicken broth
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoon capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoon finely chopped flat-leaf parsley, for garnish

Cooking Directions

Step 1

Remove skin from chicken and trim any excess fat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.


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