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It may seem like a strange combination, but this is so good! The chicken, sausage, and olives are further enhanced with garlic, sweet bell peppers, sweet onion, mushrooms, and the faint licorice flavor of tarragon. Serve over rice for a hearty and tasty meal.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 3 large boneless chicken breast halves
- Kosher salt, pepper, and paprika
- 2 Tablespoons olive oil, divided use
- 4 Italian sausages with fennel (sweet or hot)
- 3/4 cup dry white wine, divided use
- 1/4 cup chicken broth
- 3 cloves garlic, finely chopped
- 1 green pepper (sweet capsicum), sliced in strips
- 1 red pepper (sweet capsicum), sliced in strips
- 8 ounces fresh white mushrooms, sliced thick
- 1 sweet onion, coarsely chopped
- 1/4 cup fresh oregano, chopped (or 1-1/2 Tablespoons dried)
- 2 Tablespoons chopped fresh tarragon (or 1 Tablespoon dried)
- 1/2 cup chopped black olives
- Freshly ground black pepper to taste
- Hot cooked rice
Preparation:
Sprinkle the chicken breast halves generously with kosher salt, fresh-ground pepper, and paprika.
Heat a large heavy skillet over medium-high heat. When hot, coat the bottom with 1 teaspoon of the olive oil. Brown the sausages on 2 sides. Add 1/4 cup of the wine, then the chicken broth. Continue to brown the sausages until the liquid has evaporated. (Do not worry about cooking them through as they will undergo further heat later.) Remove and slice into 1-inch thick pieces. Set aside.
Add remaining olive oil to the same hot pan. Quickly sear both sides of the chicken breasts until nicely browned. (Again, do not cook them completely through or they will become dry with the finishing cooking process.) Remove and slice into 1-1/2-inch thick slices. Set aside.
Add remaining 1/2 cup wine to the hot skillet. Cook, stirring to scrape up any browned bits, for 1 minute. Add garlic, green and red peppers, mushrooms, and sweet onion. Stir to coat and saute about 5 minutes, until the vegetables begin to give up their water.
Stir in oregano, tarragon, black olives, pepper, sausage, and chicken. Cover, reduce heat to medium-low, and simmer about 15 minutes, stirring occasionally, until sausage and chicken are cooked through. Taste and adjust seasonings.
Serve over hot cooked rice.
Yield: 6 to 8 servings
Chicken, Sausage, and Black Olives Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Heat a large heavy skillet over medium-high heat. When hot, coat the bottom with 1 teaspoon of the olive oil. Brown the sausages on 2 sides. Add 1/4 cup of the wine, then the chicken broth. Continue to brown the sausages until the liquid has evaporated. (Do not worry about cooking them through as they will undergo further heat later.) Remove and slice into 1-inch thick pieces. Set aside.
Add remaining olive oil to the same hot pan. Quickly sear both sides of the chicken breasts until nicely browned. (Again, do not cook them completely through or they will become dry with the finishing cooking process.) Remove and slice into 1-1/2-inch thick slices. Set aside.
Add remaining 1/2 cup wine to the hot skillet. Cook, stirring to scrape up any browned bits, for 1 minute. Add garlic, green and red peppers, mushrooms, and sweet onion. Stir to coat and saute about 5 minutes, until the vegetables begin to give up their water.
Stir in oregano, tarragon, black olives, pepper, sausage, and chicken. Cover, reduce heat to medium-low, and simmer about 15 minutes, stirring occasionally, until sausage and chicken are cooked through. Taste and adjust seasonings.
Serve over hot cooked rice.
Yield: 6 to 8 servings
Chicken, Sausage, and Black Olives Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
