Chicken With Sausages a l'Espagnole

Name: Chicken With Sausages a l'Espagnole
Total time: 30 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 4 chicken breast halves with skin and bone left intact, about 2 pounds; Salt to taste, if desired; Freshly ground pepper to taste; 2 large Italian-style link sausages about 1/2 pound; 2 tablespoons olive oil; 1/2 pound small mushrooms, rinsed and drained; 2 ounces prosciutto, cut into thin strips, about 3/4 cup; 1/2 cup finely chopped onion; 1 teaspoon finely minced garlic; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon loosely packed thread saffron; 2 cups dry white wine; 1 cup canned crushed tomatoes; 1 cup fresh or canned chicken broth; 2 dozen small littleneck clams; 24 small pimento-stuffed green olives

By Pierre Franey

Total Time: 30 minutes
Rating: 4(12)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4chicken breast halves with skin and bone left intact, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2large Italian-style link sausages about ½ pound
2tablespoons olive oil
½pound small mushrooms, rinsed and drained
2ounces prosciutto, cut into thin strips, about ¾ cup
½cup finely chopped onion
1teaspoon finely minced garlic
1bay leaf
½teaspoon dried thyme
1teaspoon loosely packed thread saffron
2cups dry white wine
1cup canned crushed tomatoes
1cup fresh or canned chicken broth
2dozen small littleneck clams
24small pimento-stuffed green olives

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the breast halves with salt and pepper.
Step 2
Prick the sausages all over with the tines of a two-pronged fork.
Step 3
Heat the oil in a large, heavy skillet and add the breast pieces, skin side down. Cut each sausage in half crosswise and add the pieces to the skillet. Cook the chicken pieces 5 minutes and turn. As the chicken cooks, turn the sausage pieces often. Continue cooking about 2 minutes, then scatter the mushrooms over all. Cook, stirring occasionally, about 5 minutes longer. Carefully pour off the fat from the skillet, discard fat.
Step 4
Sprinkle the prosciutto, onion and garlic over all and stir to blend. Add the bay leaf, thyme and saffron. Stir in the wine, tomatoes and broth. Bring to a boil, cover closely and cook about 5 minutes. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes. Remove bay leaf and serve the dish with rice.