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Chicken Sausage with Fennel and Onions

Recipe information

  • Yield

    4 servings

Ingredients

1/4 cup pine nuts (a generous handful)
8 to 10 chicken sausages, any variety or brand
4 tablespoons extra-virgin olive oil (EVOO)
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
Salt and freshly ground black pepper
1/4 cup white vermouth or 1/3 cup dry white wine (eyeball it)
A couple of handfuls of fresh flat-leaf parsley, coarsely chopped

Preparation

  1. Step 1

    Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve. Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO (twice around the pan). Place the pan back on the heat and raise the temperature to medium-high. Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3 to 5 minutes.

    Step 2

    While the sausages work, heat another medium skillet over medium-high heat and add the remaining 2 tablespoons of EVOO, the fennel, and the onions. Season with a little salt and pepper. Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender. Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.

    Step 3

    Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.

Rachael Ray 365: No Repeats
TagsChickenPoultryFennelRoot VegetableVegetableOnionMainDinnerGluten FreeDairy FreeEasyCookbooks