Tuesday, April 30, 2019

Sausage Mushroom Chicken – Don’t Let the Name Fool You

One of our most beloved, and popular dishes is the unremarkably named, “chicken, sausage, peppers, and potatoes,” which was sort of the inspiration behind this sausage mushroom chicken video. Besides their unimaginative names, what these recipes have in common is how they take advantage of rendered sausage fat, and its proven ability to make everything it touches taste meatier.

Cooking things in rendered bacon, or pancetta fat is fairly common, but not so much when it comes to pork sausage, which is funny, since not only are we getting that pork goodness, but we also get to utilize all the herbs and spices used in the grind.

I went with a sweet Italian sausage, which paired perfectly with the chicken, mushrooms, and wine-based pan sauce, but half the fun of a “recipe” like this is choosing which variety to use, depending on which other ingredients you plan on including. So, call that friend I was talking about in the video, and no matter which way you guys decide to go, I really hope you give this, or something like this a try soon. Enjoy!


Ingredients for 2 portions:
1 (6-ounce) sweet Italian sausage, cooked, diced
2 tablespoons olive oil
2 boneless chicken breasts
salt, freshly ground black pepper, and cayenne to taste
1 red onion, diced
1 1/2 cups sliced mushrooms
1/2 cup white wine
2 tablespoons cold butter
2 tablespoons fresh chopped Italian parsley
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21 comments:

Tom said...

Chef John can you make me a recommendation on pots and pans? Also, I can't wait to try this out.

Chris K. said...

C'mon, Chef J. If you don't have enough room to perform a reach-around then you shouldn't attempt it. That's so 101 knowledge. You're better off sticking with a dry rub.

JoeC said...

Chef John, I noticed you used a non-stick pan in this recipe. Is there a reason for that ? Usually you use the fond to make a pan sauce, is it not important for this one ?

ShoYnn said...

This looks delicious! My wife and I can't wait to try it!

We do have a food wish though. My wife and I both love paprikash, and we would enjoy seeing your version of this delightful dish!

Keep up the awesomeness Chef John!

notmister said...

Can you please post the rest of the recipe

JB said...

Nice recipe! I can't find any boneless chicken breast with the skin, but I can get breasts with the skin and rib meat. Chef John can teach you how to remove the bones. I made this last night and it was wonderful. I didn't use sausage, but had some pancetta on hand. Used white and shiitake mushrooms. The sauce was a big hit with the wife. Thanks.

WL Thomas said...

Where can we find the recipe for the sweet potato mash?

Lisa said...

Crepe cake looks yummy!

I don't know where to make a foodwish, so I will ask it here. Can you do Chiles Rellanos please?

Edward said...

Did it today. Sauce turned out great. I bought skinless boneless. Wish I had the skin though. Cutting corners cuz and trying to save time. But everyone enjoyed it even the twin 8 year old dudes. One had to add piri piri to his sweet potatoes but great dish that I’d do again. I like how there’s not a ton of ingredients

Mozella said...

I cooked this pretty much like the recipe except I used two sausages 'cause there is no such thing as too much pork fat. It was wonderful served with rice pilaf.

ReBorn Again said...

Nothing to do with this recipe, but I just searched your blog and can't find "Toad in the Hole" If you've not done this dish yet, I hope you'll try it soon!

Troy A Murphy said...

My wife skipped over the towel on the handle, but happily it was not too bad.

When are you going to do an Easter Pie?

cpherigo said...

NotMister, Chef John posts almost all his recipes on the Allrecipes.com website. They also have a great app.

Brady771 said...

As per usual, Chef John brings us another outstanding dish! My husband made this three nights ago along with some garlic mashed potatoes. I quickly passed the recipe over to a few friends insisting that they try it. Outstanding!

S said...

Looks delicious! I was excited to see you use shimeji mushrooms - I live in Japan and they're the most common variety here, available super cheap in every supermarket. Now I know what they're called in English!

Alandh said...

Made this with polish Kielbasa sausage and assorted wild mushrooms. Outstanding!

Paul said...

Excellent, prepared it last night and used the sweet Italian sausage, my next try will be with a mild bratwurst or kielbasa.

ugopher said...

Tried this last week using chicken thighs and served over garlic mashed potatoes. Also used thyme instead of parsley. So good!

Used a stainless steel skillet as the non-stick I have isn't supposed to go into an oven hotter than 350.

Fairly quick recipe and I look forward to making it again.

Unknown said...

This recipe turned out delicious. Thank you, Chef John.

blooger profile said...

I would like to print this recipe but I can't find out how to do it. I checked Allrecipes.com but couldn't find it there.
Does anyone know how or where I can find the recipe so I can make a hard copy of it.


Mike said...

Another 5 star delicious recipe. Thanks Chef John!!