Source: Better Home’s and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)
Ingredients:
- 1/3 pound bulk sweet Italian sausage
- 4 Bone-In, skin-on chicken breast halves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons mustard seeds
- 2 cups coarsely chopped, peeled butternut squash or sweet potato
- 1 cup sliced celery (4 stalks)
- ½ cup chopped onion (1 medium)
- ½ cup dry white wine
- 1 cup chicken broth
- 5 cups coarsely crumbled corn bread\2 tablespoons snipped fresh sage
- 1 tablespoon finely shredded orange peel
- ¼ cup freshly squeezed orange juice
- 1 tablespoon Dijon-style mustard
Method:
- In a large skillet, cook sausage over medium-high heat until brown, stirring to break into small pieces. With a slotted spoon, transfer sausage to a 3-quart rectangular baking dish.
- Season chicken with salt and pepper. Add to skillet, skin side down; cook about 5 minutes or until brown, turning to brown evenly. Remove from pan.
- Add mustard seeds to skillet; cook and stir 2-3 minutes or until seeds begin to pop. Add squash, celery, and onion; cook about 6 minutes or until vegetables are just tender. Carefully add wine and broth; bring to boiling. Pour mixture over sausage in dish. Add corn bread, sage, and orange peel; carefully stir.
- Place chicken on top of corn bread mixture, skin side up. In a small bowl, combine orange juice and mustard; spoon over chicken. Cover with foil. Bake in a 375 degree F oven about 30 minutes or until no longer pink (‘170 degrees F). Remove foil during last 10 minutes of baking.
Makes 4 servings.
Per Serving: 617 Cal, 26G Fat (7G Sat. Fat), 158 MG Chol, 1,363 MG Sodium, 39 G Carbo, 49 G Pro
