Best 8 Chicken And Sausage Stew With Oven Roasted Potatoes Recipes

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Indulge in a hearty and flavorful feast with our classic Chicken and Sausage Stew, an all-in-one dish that combines succulent chicken, savory sausage, and tender vegetables in a rich and aromatic broth. Roasted Potatoes, a crispy and golden side dish, will perfectly complement the stew's comforting flavors. Our decadent Chocolate Mousse, a velvety and rich dessert, will provide a sweet ending to your culinary journey. The culinary adventure doesn't stop there. We also have a selection of delectable recipes, including a refreshing Cucumber Salad, a zesty Salsa, and a tangy Vinaigrette Dressing. These accompaniments will elevate your meal and tantalize your taste buds with their vibrant flavors. So, prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

ROASTED CHICKEN WITH SAUSAGE AND POTATOES



Roasted Chicken with Sausage and Potatoes image

A one pan easy roasted chicken dinner! Fresh chicken, sausage and an easy marinade you pour over the top right before baking!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 12

8-10 pieces bone in chicken (see notes to use boneless chicken)
1 pound whole small red potatoes
1 pound Andouille sausage links, cut into 3" pieces (or susbstitute any link sausage. Cooked or uncooked.)
1 large onion cut large chunks
salt and pepper
1 lemon - juiced
1/4 cup olive oil
4 cloves garlic - chopped
1 tablespoon smoked paprika (regular paprika will work )
Pinch red pepper chili flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees.
  • Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
  • Combine marinade ingredients in small bowl or jar.
  • Pour marinade over chicken and gently toss to coat.
  • Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
  • Serve with bread and a simple green salad if desired.

Nutrition Facts : ServingSize 8 g, Calories 478 kcal, Carbohydrate 14 g, Protein 46 g, Fat 43 g, SaturatedFat 12 g, Cholesterol 244 mg, Sodium 645 mg, Fiber 3 g, Sugar 3 g

ONE-PAN CHICKEN SAUSAGE AND POTATOES



One-Pan Chicken Sausage and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 12-ounce package smoked chicken-apple sausage, cut into 1-inch pieces
1 pound small red potatoes, quartered
2 onions, thickly sliced
2 bulbs fennel, trimmed, quartered, cored and sliced into thick wedges, fronds reserved
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon.
  • Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes.
  • Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7 to 8 minutes.
  • Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds.

Nutrition Facts : Calories 420, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 986 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 17 grams, Sugar 16 grams

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



One-Pan Chicken, Sausage, Peppers, and Potatoes image

I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

Provided by Chef John

Categories     Chicken Main Dishes

Time 25m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil, or more as needed
1 sweet Italian sausage, casing removed
3 small Yukon Gold potatoes, cut in half
3 boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon dried Italian herb blend
1 small red onion, sliced
1 cup sliced red bell pepper
½ cup chicken broth
½ lemon, juiced
2 slices Italian bread, toasted
1 tablespoon chopped fresh Italian parsley

Steps:

  • Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
  • Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
  • Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES



One-Pot Chicken with Sausage and Potatoes image

Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
Coarse salt and ground pepper
1 yellow onion, diced medium
1 pound waxy potatoes, halved or quartered if large
3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
2 tablespoons red-wine vinegar
1 tablespoon fresh oregano leaves

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
  • Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
  • Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



Chicken, Sausage, Peppers, and Potatoes image

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
  • When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
  • Cut two slashes down to the bone on the skin side of each chicken thigh.
  • Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
  • Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
  • Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
  • Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g

ROASTED CHICKEN SAUSAGE AND POTATOES



Roasted Chicken Sausage and Potatoes image

Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

1 1/2 pounds smoked chicken sausage
1 1/2 pounds small white potatoes, halved
1 tablespoon fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
  • Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Nutrition Facts : Calories 491 g, Fat 24 g, Protein 36 g

HEARTY ROASTED CHICKEN AND SAUSAGE



Hearty Roasted Chicken and Sausage image

Classic sausage and peppers get even better when you add bone-in chicken to the mix. This dish is easy to make, and it's versatile enough for family dinners, buffets or tailgating.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 8

Number Of Ingredients 7

4 pounds bone-in chicken thighs or chicken drumsticks
2 small onions, cut into wedges
2 large red peppers, cut into 2-inch-long strips
2 pounds medium red potatoes, cut in quarters
2 pounds sweet or hot Italian pork sausages, cut into 1-inch pieces
½ teaspoon Italian seasoning, crushed
1 cup Swanson® Chicken Broth

Steps:

  • Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
  • Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

Nutrition Facts : Calories 678.2 calories, Carbohydrate 25.7 g, Cholesterol 185.4 mg, Fat 37.8 g, Fiber 3.2 g, Protein 56.1 g, SaturatedFat 12 g, Sodium 1203.4 mg, Sugar 4.3 g

Tips:

  • Use a variety of vegetables: This will add flavor and color to your stew. Some good options include carrots, celery, onions, potatoes, and green beans.
  • Brown the chicken and sausage before adding it to the stew: This will help to seal in the flavor and give the stew a richer taste.
  • Use a flavorful broth: Chicken or vegetable broth are both good options. You can also use water, but the stew will not be as flavorful.
  • Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld together and the chicken and sausage to become tender.
  • Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

This chicken and sausage stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this stew a try.

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