Best 8 Chicken Wrapped Sausages With Mushroom Tomato Sauce Recipes

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Indulge in a culinary adventure with our exquisite Chicken Wrapped Sausages with Mushroom Tomato Sauce. This tantalizing dish combines the savory flavors of succulent chicken, hearty sausages, and a rich, flavorful sauce made with earthy mushrooms, juicy tomatoes, and aromatic herbs. Perfect for a hearty meal or a special occasion, this recipe promises to delight your taste buds.

In addition to the main course, we offer a delightful selection of complementary recipes to complete your culinary journey. Delight in a refreshing Cucumber Salad with a tangy dressing that cleanses the palate. For a side dish that adds texture and color, try our creamy and flavorful Mashed Sweet Potatoes, a perfect accompaniment to the savory chicken and sausages. And to satisfy your sweet cravings, indulge in our irresistible Chocolate Mousse, a velvety and decadent dessert that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE-MUSHROOM CHICKEN



Sausage-Mushroom Chicken image

Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 2

Number Of Ingredients 11

1 (6 ounce) sweet Italian sausage link
2 (6 ounce) skin-on, boneless chicken breasts
1 pinch salt to taste
1 pinch freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 ½ cups beech mushrooms
1 red onion, diced
½ cup white wine
2 tablespoons cold butter
2 tablespoons chopped fresh parsley, divided

Steps:

  • Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
  • Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
  • Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
  • Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
  • Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
  • Spoon sauce over the chicken. Garnish with remaining parsley.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 13.1 g, Cholesterol 178.6 mg, Fat 59.4 g, Fiber 1.8 g, Protein 54.1 g, SaturatedFat 20.5 g, Sodium 1366.9 mg, Sugar 4.6 g

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES



Chicken and Sausage Cacciatore with Grape Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Tomato     Sauté     Quick & Easy     High Fiber     Basil     Rosemary     Sausage     Red Wine     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, divided
4 large chicken thighs with skin and bones (about 1 1/3 pounds)
3/4 pound fresh mild or hot Italian sausages
3/4 pound large mushrooms, quartered
2 12-ounce containers grape tomatoes
1/2 cup dry red wine
3 large garlic cloves, pressed
1 1/2 teaspoons chopped fresh rosemary
1/2 cup coarsely chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
  • Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
  • Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

CHICKEN-WRAPPED SAUSAGES WITH MUSHROOM-TOMATO SAUCE



Chicken-Wrapped Sausages With Mushroom-Tomato Sauce image

This is a colorful main dish that's easy to prepare. Serve it over rice, as the recipe suggests or over al dente linguine. Great with a side salad and crusty rolls or garlic bread. Originally from "The Cook's Exchange- Reader's Best Recipes" from a June 1983 issue of Bon Apetit.

Provided by Leslie in Texas

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

6 Italian sausage (hot or mild)
6 boneless skinless chicken breasts
1/3 cup unsalted butter
1/4 cup white wine
salt and pepper
2 tablespoons unsalted butter (1/4 stick)
1 cup uncooked rice
2 cups chicken broth
1/4 cup pine nuts (optional)
2 tablespoons unsalted butter (1/4 stick)
2 medium onions, diced
2 bunches scallions, sliced (about 2 cups)
2 garlic cloves, minced
1 lb fresh mushrooms, sliced
3 green bell peppers, seeded, deveined and diced
2 red bell peppers, seeded, deveined and diced
2 cups tomato puree
1/2 cup fresh parsley, leaves chopped
salt and pepper, to taste

Steps:

  • Bring large pot of water to boil over high heat.
  • Add sausages and boil until cooked through, about 15 minutes.
  • Let cool;remove casings.
  • Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
  • Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
  • Melt 1/3 cup butter in large skillet over medium-high heat.
  • Add chicken and brown on all sides.
  • Add wine with salt and pepper to taste.
  • Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
  • Add rice and brown lightly.
  • Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
  • Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
  • Melt 2 tablespoons butter in a very large skillet over medium heat.
  • Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
  • Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
  • Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.

Nutrition Facts : Calories 800.7, Fat 43.4, SaturatedFat 19.9, Cholesterol 163.2, Sodium 1369.9, Carbohydrate 49.4, Fiber 5.4, Sugar 11.1, Protein 52.2

CHICKEN AND SAUSAGE RECIPE WITH PEPPERS



Chicken and Sausage Recipe With Peppers image

This easy chicken and sausage recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes. It's all cooked in an easy red sauce for one comforting meal you and your family will love.

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 1h10m

Number Of Ingredients 18

1 pound baby potatoes (peeled if desired (about 12 to 14 baby potatoes))
2.5 tablespoons olive oil (divided)
1 teaspoon salt (divided (or to taste))
1 teaspoon freshly ground black pepper (divided)
4 boneless and skinless chicken thighs (or use bone in if you prefer)
4 Italian sausage (pork sausage) (about 1 pound)
1 yellow onion (peeled and thinly sliced or diced)
4 cloves garlic (minced)
1/3 cup chicken broth (or white wine)
2 bell peppers (sliced into strips)
1/2 pound white button or cremini mushrooms (sliced (about 3 to 4 cups))
1.5 teaspoons Herbes de Provence (or mixture of your favourite herbs, like thyme, rosemary and oregano)
1 teaspoon crushed red pepper flakes (or to taste)
3 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes (blend tomatoes with an immersion blender or break up with a potato masher before using)
1 teaspoon balsamic vinegar
1.5 tablespoons chopped fresh parsley
1.5 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
  • Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
  • Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
  • Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
  • Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
  • Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
  • Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
  • Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
  • Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
  • Add tomatoes and stir.
  • Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
  • Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
  • Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.

ROASTED CHICKEN WITH SAUSAGE STUFFING



Roasted Chicken with Sausage Stuffing image

This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced sweet red pepper
1 tablespoon butter
5 cups unseasoned stuffing croutons
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 to 2 cups chicken broth, divided
1 roasting chicken (6 to 7 pounds)

Steps:

  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.

SAUSAGE, MUSHROOM & TOMATO PASTA



Sausage, mushroom & tomato pasta image

An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Provided by Good Food team

Categories     Afternoon tea, Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 7

400g penne
1 tbsp olive or sunflower oil
454g pack good-quality sausage , cut into chunky pieces
250g chunky chestnut mushroom , halved
500g pack cherry tomato
2 sprigs rosemary , leaves roughly chopped
handful flat-leaf parsley , chopped

Steps:

  • Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

Nutrition Facts : Calories 681 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.52 milligram of sodium

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS



Pasta with Sausage, Tomatoes, and Mushrooms image

"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine - broad, flat noodles with rippled edges - work particularly well.

Categories     Mushroom     Pasta     Tomato     Sauté     Parmesan     Basil     Sausage     White Wine     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

2 1/2 pounds Italian sweet sausages, casings removed, crumbled
3 tablespoons olive oil
1 1/2 pounds mushrooms, thickly sliced
3 cups chopped onions
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh oregano
6 large garlic cloves, chopped
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons (1/4 stick) butter
1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Steps:

  • Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

CHICKEN IN TOMATO MUSHROOM SAUCE



Chicken in Tomato Mushroom Sauce image

Make and share this Chicken in Tomato Mushroom Sauce recipe from Food.com.

Provided by Tebo3759

Categories     Chicken

Time 57m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
2 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
3 cups mushrooms, sliced (8 oz)
1 teaspoon thyme
1/2 teaspoon salt and pepper
1/2 cup chicken stock
1 (28 ounce) can tomatoes, drained and chopped
1 dash hot sauce

Steps:

  • Brown chicken in oil over medium-high heat 10 minutes.
  • Remove chicken add bacon to pan and cook until crisp (I microwave the bacon to eliminate most fat) Add onion, garlic, mushrooms, thyme, s& p and cook over medium heat for 10 minutes.
  • Add stock to pan and cook 2 minutes.
  • Add tomatoes and hot sauce.
  • Bring to boil, reduce heat and simmer 10 minutes.
  • Return chicken and simmer another 10 minutes or until chicken is cooked through.

Tips:

  • Choose high-quality sausages: Look for sausages made with fresh, flavorful meat and natural casings.
  • Use a variety of mushrooms: Different types of mushrooms, such as cremini, shiitake, and oyster, add different flavors and textures to the sauce.
  • Don't overcrowd the pan: When cooking the sausages, make sure to give them enough space so they can brown evenly.
  • Deglaze the pan with white wine: This will help to dissolve any browned bits and add a delicious flavor to the sauce.
  • Simmer the sauce: Letting the sauce simmer for a while allows the flavors to meld and develop.
  • Serve with your favorite sides: These chicken-wrapped sausages go well with mashed potatoes, rice, or pasta.

Conclusion:

Chicken-wrapped sausages with mushroom tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful sausages, savory mushrooms, and rich tomato sauce is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give this recipe a try.

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