Chicken Basque
Chock-full of zucchini, roasted red peppers, Italian sausage, and chicken, this Mediterranean-inspired dish easily serves as a one-dish meal.
Ingredients
Makes 6 to 8 servings / Prep: 17 min., Cook: 27 min.
- 2 pounds zucchini cut into ¾-inch-thick slices
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon pepper
- ¾ pound mild or hot Italian link sausage
- 1 tablespoon butter or margarine melted
- 1 medium onion chopped
- 8 ounces small fresh mushrooms
- 1 garlic clove minced
- ¼ cup olive oil
- 1½ pounds skinned and boned chicken breasts left intact or cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 cup dry vermouth
- 1 15-ounce jar roasted red peppers, coarsely chopped
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
Instructions
- Sauté zucchini in 2 tablespoons hot olive oil in a large skillet over high heat 3 minutes or until browned.
- Sprinkle with salt and pepper; stir well.
- Remove from skillet with a slotted spoon; set aside.
- Reduce heat to medium-high.
- Add sausage to skillet; cook 8 minutes or until browned and no longer pink.
- Drain, reserving 1 tablespoon drippings in skillet.
- Cut sausage into ¾-inch-thick slices; set aside.
- Add butter and next 3 ingredients to skillet; cook, stirring often, until onion is tender and mushroom liquid evaporates.
- Remove vegetables from skillet, using a slotted spoon.
- Heat ¼ cup olive oil in same skillet over medium-high heat.
- Dredge chicken in flour; cook chicken in hot oil 8 minutes or until done, turning once.
- Stir in vermouth, roasted red pepper, reserved sliced sausage, reserved vegetables, parsley, bay leaf, basil, and thyme; bring to a boil.
- Reduce heat, and simmer, uncovered, 5 minutes; discard bay leaf.