Chicken “Sausages” with Mushrooms and Onions

After pouring through my Jacques Pepin “Essential Pepin” cookbook I found a couple more recipes to make. I like that he tends to keep the recipes simple and fuss-free. Both recipes required me to only pick up a few produce items, which makes them keepers in my book. The first one is this sausages recipe. K immediately said “but we’re already having sausage this week!” and I told him that he needed to listen to the inflection…they are not sausages, but “sausages”. Confused yet? Basically, you use chicken but do not turn it into sausages, you just end up rolling it in that shape. You could call them logs, Twinkies, or whatever your favorite cylinder-shaped object is. I am sticking with sausages because it causes fun confusion.

Do you have any foods you are not fond of? I can pretty much guarantee that you will not see any eggplant recipes on here, or recipes for liver. The closest I come to pork is bacon and the occasional ham. But no pork loin, barbecued pork, or the rest. Bleck.

I apologize for the non-onion people out there (sorry, Monica), but this does have quite a few. You could get around it by using more mushrooms or adding other items for seasoning. To be fair, half of them are supposed to be shallots which are not as strong (I just did not feel like using them). As it is, I would have liked more mushrooms. I could see doing easily another cup of them, so if you buy the packages at the store, pick up two just to be on the safe side.

Directions for Chicken “Sausages” with Mushrooms and Onions

Adapted from Essential Pepin

  • 1 onion or 2 shallots, sliced
  • 2 green onions, chopped
  • Oil
  • 3-4 cups sliced mushrooms (portabella, crimini, or your favorite)
  • 3 cloves garlic, minced
  • 4 boneless, skinless chicken thighs
  • Pepper/Salt
  • 1/3 cup cheese, chopped (goat, Jarlsberg Swiss, or other favorites you can pair with chicken–you can also leave this out)
  • 1/2 cup dry white wine
  • 1/4 cup ketchup
  • 1/4 cup chopped fresh parsley

Preheat the oven to 425 degrees.

In a large pan, add enough oil to coat the bottom and heat it to shimmering. Add in the onions (both kinds). Saute them for a few minutes to brown them.

Then, add in the garlic and mushrooms, stirring.

After a couple minutes, stir in 1-2 Tablespoons of the parsley. Continue cooking until the mushrooms are as browned as you would like them.

Meanwhile, prep the chicken by tearing off four sheets of aluminum foil to loose leaf paper size. Spray the sheets and place each chicken thigh on its own, the side that had the bone facing up.

Add pepper and/or salt to the chicken. When the mushrooms are done, take 2/3 of them and place them in a bowl with the cheese, stirring to mix. Spoon this mixture onto each chicken thigh.

Wrap each foil piece into a tightly-sealed sausage-shaped package. Place in a baking pan and bake for 20 minutes.

Add the wine and ketchup to the remaining mushroom mixture.

When the chicken is almost done in the oven, bring the mushroom mixture to a boil and let the sauce thicken. Let the chicken cool for a few minutes then unwrap each package

and place the chicken seam-side down in the sauce.

Add the rest of the parsley, then cover and cook for 10 minutes, or until the chicken is cooked through.

Directions for Chicken “Sausages” with Mushrooms and Onions without pictures

Adapted from Essential Pepin

  • 1 onion or 2 shallots, sliced
  • 2 green onions, chopped
  • Oil
  • 3-4 cups sliced mushrooms (portabella, crimini, or your favorite)
  • 3 cloves garlic, minced
  • 4 boneless, skinless chicken thighs
  • Pepper/Salt
  • 1/3 cup cheese, chopped (goat, Jarlsberg Swiss, or other favorites you can pair with chicken–you can also leave this out)
  • 1/2 cup dry white wine
  • 1/4 cup ketchup
  • 1/4 cup chopped fresh parsley

Preheat the oven to 425 degrees.

In a large pan, add enough oil to coat the bottom and heat it to shimmering. Add in the onions (both kinds). Saute them for a few minutes to brown them. Then, add in the garlic and mushrooms, stirring. After a couple minutes, stir in 1-2 Tablespoons of the parsley. Continue cooking until the mushrooms are as browned as you would like them.

Meanwhile, prep the chicken by tearing off four sheets of aluminum foil to loose leaf paper size. Spray the sheets and place each chicken thigh on its own, the side that had the bone facing up. Add pepper and/or salt to the chicken. When the mushrooms are done, take 2/3 of them and place them in a bowl with the cheese, stirring to mix. Spoon this mixture onto each chicken thigh. Wrap each foil piece into a tightly-sealed sausage-shaped package. Place in a baking pan and bake for 20 minutes. Add the wine and ketchup to the remaining mushroom mixture.

When the chicken is almost done in the oven, bring the mushroom mixture to a boil and let the sauce thicken. Let the chicken cool for a few minutes then unwrap each package and place the chicken seam-side down in the sauce. Add the rest of the parsley, then cover and cook for 10 minutes, or until the chicken is cooked through.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s