Chicken With Sausage
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
Yield:4 to 6 servings
- 1chicken, 3½ pounds cleaned weight
- Salt to taste, if desired
- 3cups fresh or canned chicken broth
- 4cups water
- 6peppercorns
- 1bay leaf
- ¼teaspoon dried thyme
- ¼pound yellow turnips (rutabagas)
- 8small white onions (not pearl onions), about ½ pound, peeled
- 12small baby carrots, about ½ pound, trimmed and scraped
- ¾pound brussels sprouts, trimmed and split lengthwise
- 1pound kielbasa (Polish sausage), cut crosswise into 4 pieces of equal size
- 8scallions, ends trimmed
Preparation
- Step 1
Ideally, the chicken should be trussed, but it is not essential. Put the chicken in a kettle and add salt, broth, water, peppercorns, bay leaf and thyme. Bring to a boil and cover closely. Let simmer 30 minutes.
- Step 2
Meanwhile, peel the turnips and cut them into rectangles measuring about 1½ inches long and ½ inch wide. Add them to the kettle. Add the onions, carrots and brussels sprouts. Cook 10 minutes.
- Step 3
Add the sausage and scallions and cover. Let cook 5 minutes. Carve the meats and serve with vegetables and a little stock.
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