Chicken and Sausage Baked Skillet

14 Nov

An excellent, all-in-one skillet meal that’s delicious and comforting on a chilly evening. Make sure you marinade the chicken for at least 4 hours, up to 24. Choose your preferred heat of Italian sausage, we tend to go with mild. Serves 2-4, depending on how starving you are. Leftovers are fabulous.

Skillet Ingredients:
– 2 medium chicken breasts
– 2 links of Italian sausage, cut in half lengthwise
– 4-6 red potatoes, quartered

Marinade Ingredients:
– 1/2 sweet onion, chopped
– 3 large cloves of garlic, peeled and thinly sliced
– 1/3 cup olive oil (if you have a hot flavor of olive oil, it works well with this recipe)
– 2 tsp Dijon mustard
– 1 tbsp Worcestershire
– 1 tsp prepared horseradish
– 2 tbsp salsa
– 4 slices jarred jalapeno, plus 1 tbsp of the jar liquid
– 1 tbsp Italian seasoning
– A generous helping of freshly ground pepper
– A dash of salt
– 1 lemon

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Add all ingredients except for lemon into a large ziploc bag. Cut the lemon into quarters, squeeze the juice into the bag, then put the rinds in with the rest of the marinade ingredients. Seal the bag, squish it all around to mix the ingredients, open it up and put the chicken breasts inside, seal it and squish it around again, then put it in the fridge to marinade.

To prepare:

Preheat oven to 425 degrees F.

Take the chicken out of the refrigerator (but leave it in the bag of marinade) while you prep the rest of the meal. Wash and quarter the potatoes, and cut the sausages in half lengthwise. Dump the chicken, marinade and all, into a large cast iron skillet, then pick out the lemon rinds. Place the potatoes and sausages among and around the chicken, and stir a bit to coat with the marinade.

Place in the center rack of the oven and cook for 45 minutes, turning the chicken and sausages over halfway through. Remove from the oven when the time is up, and stir around a bit to allow the potatoes to help thicken the sauce. You could also use a spatula to cut the chicken and sausages into bite-sized chunks and mix the whole shebang all together.

Serve with your veg of choice, we usually go with asparagus or green beans.

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