Italian Style – Chicken with Pork Sausage, rosemary & garlic;

I really enjoying cooking with chicken, it really lends itself to being enhanced with fresh herbs and wine; the concept for this recipe is quite simple, should I have chicken or sausages? why not a combination of both; and so the recipe was born; the flavor combination of fresh herbs, with garlic and white wine gives an incredibly intense flavor; I have used boneless chicken thigh fillets in the photo shoot for this recipe, using boneless chicken cuts generally tend to cook faster, I guess it depends on how much time you have available. when cooking with chicken on the bone you will need to allow at least 45-60 minutes cooking – also you can use any type of sausages for this recipe, I prefer home style Italian pork or chorizo sausages because they add a good amount of fat and intensity to the overall dish;  it really depends on what you have available; and your preference. please enjoy;

Server 5; (150-200 grams per person)

Ingredients;

500g of chicken (thighs, legs, boneless thighs or breast)

500g of Chorizo Sausage or Italian Style pork sausage

2 sprigs of fresh Rosemary

1 sprig of fresh thyme

4 large cloves of garlic

1 cup of white wine

1/4 cup of extra virgin olive oil

salt/pepper

Preparation;

smash the garlic with the back of a cooks knife and peel, and leave whole;

Cut the sausages in half to make them around the same length as the chicken pieces;

Cooking;

place a wide saucepan or casserole pot on the stove;

add the olive oil and heat to medium;

add the chicken to the pan, season with salt, pepper;

add the sausages to the pan, and evenly the distribute with the chicken pieces;

add the rosemary, thyme and garlic; around and in between the chicken pieces;

cook the chicken and sausage on one side till lightly golden; and then turn over;

once the chicken has been cooked till golden color on both sides;

add the white wine to the pan; and bring the wine to boil;

turn the heat to a low simmer, cover the pan with a lid leaving slightly open to allow some evaporation; *use a wooden spoon on the edge of the pot to raise the lid slightly;

cook slowly for at least 20-30 minutes for boneless chicken or 45-60 minutes for chicken on the bone.

check the chicken whilst it is cooking every 5-10 minutes, and add a some water to the pan if it drys out;

when cooked the chicken should be tender and the pan juices fully flavored with the rosemary, thyme and wine.

Serving;

img_1228

serve with  potato peperonata or potatoes with zuchinni;

and off course a glass of your favorite wine;

Buon Apetito;

 

 

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