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Catalan Saute of Chicken With Sausage, Capers and Herbs

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“This is from Eating Well magazine. I have modified it to make it easier. It is great comfort food. The capers and wine make this elegant enough for company.”

Ingredients Nutrition


  1. Salt and pepper the chicken, remembering that the tomatoes have salt ( I used very little salt).
  2. Note: You can get away with very little browning of the meat since this will cook like a stew. So do what you have time to do!
  3. Brown chicken in oil in deep skillet.
  4. Set aside in bowl.
  5. Brown sausage in skillet.
  6. Add to bowl.
  7. Add tomatoes, garlic, shallot, wine, rosemary and thyme to pan.
  8. Cook until the juice reduces a bit. Note: Again -- do what you have time to do. It will be good no matter what! I promise.
  9. Add the chicken and sausage and simmer 20 minutes.
  10. When the chicken is tender, move the chicken and sausage to your serving dish.
  11. Mix the broth and cornstarch together and add to the sauce left in the pot.
  12. Add the capers and zest.
  13. Cook until thickened.
  14. Pour sauce over meat.
  15. Sprinkle with some pretty parsley.
  16. Enjoy! We serve ours with white rice and a green veggie.

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