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Sausage-Mushroom Chicken
Sausage-Mushroom Chicken
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Sausage-infused chicken with mushroom wine sauce by Chef John.
Ingredients:
  • 1 (6 ounce) sweet Italian sausage link
  • 2 (6 ounce) skin-on, boneless chicken breasts
  • 1 pinch salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1.5 cups beech mushrooms
  • 1 red onion, diced
  • 0.5 cup white wine
  • 2 tablespoons cold butter
  • 2 tablespoons chopped fresh parsley, divided
Instructions:
  • In an oven-safe skillet over medium heat, sear the sausage until browned and firm, about 5 to 7 minutes, turning occasionally. Rest on a plate until it reaches room temperature.
  • Preheat your oven to 400°F (200°C).
  • Season the chicken breasts with a flavorful combination of salt, pepper, and cayenne. Keep the sausage refrigerated until you are prepared to use it.
  • In the same skillet, heat oil over medium-high heat and sear chicken breasts, skin-side down, until browned, for 5 to 6 minutes.
  • Trim the base off the mushrooms and then separate into individual segments. Chop the cold sausage into small pieces.
  • Flip the chicken breasts and sear on the other side for an additional 2 to 3 minutes. Transfer to a plate and set aside.
  • Combine red onion, sausage, and mushrooms in the skillet. Sprinkle with salt. Sauté until lightly browned, around 5 minutes. Place chicken back in skillet, with skin facing up, then remove from heat.
  • Roast in the oven until the chicken is cooked through and the juices run clear, approximately 15 minutes. Use an instant-read thermometer to ensure it reaches at least 165°F (74°C).
  • Present the chicken on serving plates. Carefully cover the skillet handle and return it to high heat. Sauté the sausage mixture until caramelized for about 1 minute. Add wine and let it simmer until reduced by half, approximately 2 minutes. Lower the heat and add butter and 1 tablespoon of parsley. Stir consistently until the butter melts.
  • Ladle the sauce over the chicken and sprinkle with the remaining parsley for an elegant finishing touch.

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