Braised Chicken with Sausage and Cherry Tomatoes

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  • Olive oil
  • 4 boneless, skinless chicken thighs
  • 2 links andouille sausage, cut into 1/2-inch thick slices
  • 3/4 pound cremini mushrooms, sliced
  • 2 pints cherry tomatoes, halved
  • 1/2 cup dry white wine
  • 3 large cloves garlic, thinly sliced
  • 1/2 cup coarsely chopped flat-leaf parsley
  • Salt and freshly ground black pepper


Pat chicken dry with paper towels. Season with salt and pepper. Heat a large skillet or Dutch oven over medium-high heat. Lightly coat bottom of pan with olive oil. Working in batches if necessary, brown chicken and sausage. Set aside in a large bowl. Add mushrooms to pan and season lightly with salt (add a few tablespoons of water and stir if the brown bits on the bottom look like they’ll burn). Sauté until mushrooms release juices, and then start to brown. Add wine and garlic. Bring to a boil, scraping up any brown bits from bottom. Pour mushrooms and wine into bowl with chicken. Wipe pan with a paper towel and return to medium-high heat. Add a little more olive oil and half of tomatoes. Stir occasionally, until tomato skins start to blister and brown. Add remaining tomatoes and chicken mixture. Simmer 5-10 minutes, or until chicken is cooked through. Stir in parsley. Adjust seasoning. Serve immediately with crusty bread.

Recipe from Central Market Mill Creek - Culinary Resource Center
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