Catalan Saute Of Chicken With Sausage, Capers And Herbs

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 skinless chicken legs (excess fat removed)
• salt
• pepper
• 2 teaspoons olive oil
• 12 ounces chicken sausage, sweet italian, cut up in big chunks (usually it comes precooked and i use a very low-fat sausage.)
• 1 (14 1/2 ounce) can diced tomatoes with juice (orig recipe fresh chopped tomatoes)
• 2 garlic cloves, crushed
• 1 large shallot, minced
• 1/2 cup wine
• 1 teaspoon dried rosemary (orig recipe called for sprig of fresh)
• 1 teaspoon dried thyme (orig recipe called for sprig of fresh)
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons capers, rinsed
• 1 teaspoon lemon zest, fresh
• 2 tablespoons fresh parsley, chopped for garnish

Recipe

• 1 salt and pepper the chicken, remembering that the tomatoes have salt ( i used very little salt).
• 2 note: you can get away with very little browning of the meat since this will cook like a stew. so do what you have time to do!
• 3 brown chicken in oil in deep skillet.
• 4 set aside in bowl.
• 5 brown sausage in skillet.
• 6 add to bowl.
• 7 add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
• 8 cook until the juice reduces a bit. note: again -- do what you have time to do. it will be good no matter what! i promise.
• 9 add the chicken and sausage and simmer 20 minutes.
• 10 when the chicken is tender, move the chicken and sausage to your serving dish.
• 11 mix the broth and cornstarch together and add to the sauce left in the pot.
• 12 add the capers and zest.
• 13 cook until thickened.
• 14 pour sauce over meat.
• 15 sprinkle with some pretty parsley.
• 16 enjoy! we serve ours with rice and a green veggie.