Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW! In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage. Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.
- 6 skinless chicken thighs
- 1 link Andouille sausage
- 1/4 cup cornstarch
- creole seasoning
- 2 carrots
- 1/2 sweet onion
- 1 potato
- olive oil
- fresh chives, for garnish
Remove skin from chicken thighs (optional). Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat. Heat an oven proof skillet over medium and add about 3 tbsp. olive oil. Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning. Don’t crowd the pan. If necessary, brown the chicken and sausage in 2 batches as I did.
Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray. Transfer the browned chicken and sausage to the baking dish and place in the oven. Reserve the fat in the skillet.
Add the carrots, onion and potato to the skillet with the reserved fat. Stir and toss to coat then sprinkle with creole seasoning. Place the skillet in the oven.
Bake the chicken and veggies for 1 hour at 375º. About half way through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock). To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.
We both loved this meal. The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!
Notes ♪♫ I used Wellshire Farms Andouille Sausage in this recipe. Made with all natural ingredients, no preservatives, no nitrites and no gluten. Always check ingredient labels for hidden gluten, especially with processed foods like sausage. If you’re not sure, check the manufacturer’s website and don’t hesitate to call or email.