1. Catalan Sauté of Chicken with Sausage, Capers & Herbs
Makes 6 servings
QuickTimeª and a
TIFF (Uncompressed) decompressor
are needed to see this picture.
Ingredients
1 ½ pounds whole chicken legs, thigh and drumstick separated ¾
teaspoon kosher salt, divided ¼ teaspoon freshly ground pepper,
plus more to taste2 teaspoons peanut or canola oil, divided8 ounces
sweet Italian turkey sausage links2 teaspoons butter2 large
tomatoes, diced2 large cloves garlic, crushed and peeled1 large
shallot, minced½ cup white wine1 sprig fresh rosemary1 sprig
fresh thyme½ cup reduced-sodium chicken broth 1 ½ teaspoons
cornstarch 2 tablespoons capers, rinsed 1 teaspoon freshly grated
lemon zest 2 tablespoons finely chopped flat-leaf parsley for
garnish
Instructions
1. Remove skin from chicken and trim any excess fat. Season the
chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.2. Heat 1
teaspoon oil in a 12-inch cast-iron skillet over medium heat. Add
sausage and cook, turning occasionally, until browned on all sides,
about 7 minutes. Transfer to a clean cutting board; let cool slightly,

2. then slice crosswise into 1/2-inch-thick rounds. 3. Add the
remaining 1 teaspoon oil and butter to the pan and increase heat to
medium-high. Add the chicken and cook, turning occasionally,
until browned on all sides, 4 to 5 minutes. Transfer to a plate.4.
Add tomatoes, garlic, shallot, the remaining 1/4 teaspoon salt and
pepper to the pan and cook, stirring occasionally, until most of the
liquid has evaporated, 7 to 9 minutes. Add wine, rosemary and
thyme and continue cooking, stirring occasionally, for 2 to 3
minutes. Return the chicken and sausage to the pan, turning to coat
with sauce. Cover and simmer until the chicken and sausage are
cooked through, 15 to 20 minutes. 5. Stir broth and cornstarch
together in a small bowl until smooth. Transfer the chicken and
sausage to a serving dish with a slotted spoon. Discard the
rosemary and thyme sprigs. Stir the cornstarch mixture, capers and
lemon zest into the pan; bring to a simmer and cook until the pan
juices are thickened, 1 to 2 minutes. Serve the chicken with the
sauce and garnish with parsley, if desired.
Nutrition Information
Per serving: 208 calories; 10 g fat (3 g sat, 2 g mono); 72 mg
cholesterol; 5 g carbohydrate; 21 g protein; 1 g fiber; 574 mg
sodium; 293 mg potassium. Nutrition bonus: Selenium (17% daily
value), Vitamin C (15% dv).0 Carbohydrate ServingsExchanges: 3
lean meat