Chicken & Sausage with Rice
Submitted by themaven
One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis is what happens when jambalaya takes a trip to Italy. Chicken legs and Italian sausage get browned in the same skillet, then the rice toasts in the rendered fat with green peppers, onion, and garlic until it’s nutty and golden.
Red wine simmers down with canned tomatoes, chicken broth, quartered mushrooms, and basil. The meat goes back in, the lid goes on, and everything cooks together for 35 to 40 minutes until the rice is fluffy and the chicken is falling-off-the-bone tender.
One skillet, eight servings, and a kitchen that smells like an Italian trattoria.
Chef Tips
- Toast the rice in the pan drippings for the full five minutes. This step is what separates great rice dishes from bland ones. Each grain gets coated in flavor and develops a nutty depth.
- Let the wine simmer for two minutes before adding everything else. This cooks off the harsh alcohol and concentrates the wine’s fruity, savory character.
- Don’t lift the lid during the 35-minute simmer. The trapped steam is cooking the rice. Every peek lets heat and moisture escape and risks unevenly cooked grains.
Ingredients
Directions
Season chicken with salt and pepper.
In a large skillet heat oil.
Add chicken and cook, turning, until browned, about 5 minutes.
Remove and set aside.
Add sausages to skillet and brown.
Remove and set aside.
Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes.
Stir in wine and simmer 2 minutes.
Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
Return chicken and sausages to the skillet.
Reduce heat; cover and simmer 35 to 40 minutes until chicken is tender.
Remove and discard fat.
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