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Chicken & Potatoes in a Red Wine Cajun Sauce with Sausage & Mushrooms

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

Ingredients
  • Marinade
  • 2 cups red wine
  • 1-2 tbsp Bourbon St. [email protected] Cajun Blend or create a blend of an equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • tbsp red wine vinegar
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 2 cloves garlic
  • 1 onion chopped
  • 1 pint slice mushrooms
  • 2 Andouille or Italian sausage links sliced into pieces (use a sharp knife if completely frosted or it will "smush")
Servings:
Ingredients
  • Marinade
  • 2 cups red wine
  • 1-2 tbsp Bourbon St. [email protected] Cajun Blend or create a blend of an equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • tbsp red wine vinegar
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 2 cloves garlic
  • 1 onion chopped
  • 1 pint slice mushrooms
  • 2 Andouille or Italian sausage links sliced into pieces (use a sharp knife if completely frosted or it will "smush")
Servings:
Instructions
Marinade
  1. In a large bowl combine the marinade ingredients and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade covered for at least an hour. (Would be perfect to marinate the night before and have it ready when you get home from work).
Cooking
  1. Preheat oven to 350 degrees.
  2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes or two oven safe pans if you need), sauté the garlic and onion in about 2 tbsp olive oil over medium high heat for about 1 minute. Remove potatoes from the marinade and add them and sauté for about 2 minutes until potatoes begin to brown.
  3. Add the mushrooms and sausage and sauté for an additional 2 minutes.
  4. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
  5. Add the marinade and let the liquid come to a simmer.
  6. Place in the oven for about 40 minutes (30 minutes for breasts).
  7. Drain some of the liquid into a bowl (you will use for dipping sauce) to expose the potatoes if necessary. If using thighs and legs: Broil the chicken and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn If using breasts: Broil the chicken and potatoes and other vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes in the oven and broil for an additional 4-6 minutes to get them crispy.
  8. Serve it with the sauce from the pan or bowl.
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