Recipe ideas using both chicken thighs and suasages please?

Am thinking of maybe doing a one pot roast but need some inspiration asap. ThanksRecipe ideas using both chicken thighs and suasages please?
I would cook both in a crock pot with onions and garlic. Add potatoes and carrots. Salt, pepper, rosemary. For the liquid, I would do either chicken broth or white wine. You could even add a can of cream of mushroom. It should turn out like a nice hearty stew.





Another idea would be a classic French cassoulet, just substitute the chicken %26amp; sausage you already have:





broiler-fryer chicken, cut up, about 2 1/2 pounds


4 to 6 sweet Italian sausages


1 1/2 cups chopped onion


1 large clove garlic, finely minced


1/2 cup chopped fresh parsley


1 large can (15 ounces) tomato sauce


1 cup dry white wine


1 teaspoon salt


1/2 teaspoon coarse black pepper


1 bay leaf


3 large cans (about 16 to 20 ounces each) Great Northern Beans, about 6 to 7 cups cooked beans





In a Dutch oven, cook bacon until crisp; transfer to paper towels to drain. In bacon drippings, brown sausages and chicken on both sides, about 10 minutes each side. Transfer chicken and sausages to a shallow baking pan as they are browned. Bake at 375掳 for about 15 minutes.


To remaining drippings in Dutch oven, add chopped onion, garlic, and parsley; cook over medium low heat until onion begins to yellow, about 5 to 7 minutes. Add tomato sauce, wine, salt, pepper, and bay leaf; bring to a boil. Reduce heat; add drained beats and stir well. Remove chicken and sausages from oven and add to the Dutch oven. If Dutch oven is not ovenproof, transfer to a large ovenproof pot or casserole. Sprinkle bacon over casserole; bake at 375掳 for 45 minutes. Cassoulet with chicken and Italian sausages serves 6.Recipe ideas using both chicken thighs and suasages please?
Sugar Pie鈥檚 Chicken %26amp; Sausage Gumbo





陆 cup A/P flour


陆 cup veg. oil


1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts


2 cups chopped onion (about 2 small)


2 cups chopped celery (about 5 ribs)


录 of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)


5-6 garlic cloves, sliced


1 lb. smoked sausage or andouille (AHN-dewey), sliced


1 (14 oz.) can petite diced tomatoes, w/ juice


8 cups chicken stock


2 bay leaves


2 Tbsp. Tony Chachere鈥檚 (less if chicken stock is salty)


Salt and Black pepper to taste


Handful of chopped fresh flat-leaf parsley





1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.


2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.


3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.


4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.


5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere鈥檚, and any additional salt or pepper to suit your taste.


6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.


7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.





NOTES:


** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.





** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.


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Delicious %26amp; Easy Crockpot Roast





1 chuck or rump Beef Roast (sized for your crockpot)


陆 Cup of Water


1 Packet of Ranch Dressing Mix


1 Packet of Italian Dressing Mix


1 Packet of Brown Gravy Mix





Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain.
I have to be honest and say that I would probably make a casserole with the chicken thighs, I always think they taste better when cooked slowly in the oven. Sausages again they can go in a casserole with carrots and potatoes, little onion, sauce or gravy.


I cheated one day with a recipe I saw for sausages and using a jar of Big Ben Chinese Stir Fry Sweet n Sour, cooked the sausages as normal, then cut them into 3 or 4 parts. Add the sausages to the jar of Big Ben and simmer for 20 minutes and serve with rice. Nice easy and cheap meal, and we all liked it.
my dad makes a gorgeous chicken casserole that has bits of sausage and bacon in. You need to cover the chopped up sausages, bacon and the chicken in seasoned flour and then put them in a casserole dish, add beef stock cube or two (depending on how much you're making.) beef stock's always tastier than chicken in a casserole. and cover with water. Add onions and mushrooms and put in the oven for about an hour and a half on 180 degrees. Serve with green veg and some mashed potato. My mouth's watering just thinking about it!!
chop some chunky onions fry in a pan till golden add pre browned chicken thighs, sausages, ( veg if you want )add chicken stock.


(you can add tin of tomatoes if you fancy a tomato ish sauce) boil then simmer for 1hr.


you can add garlic spice if you like that sort of thing.
I would only do this if I was cooking for a crowd. Make a large amount of my spaghetti sauce and than drop the meats into it and cook it i the slow cooker the whole day. I have done this with ribs and it worked out great but sure the other meats would work out as well.
then you need a recipe for Jambalaya, here are some





http://allrecipes.com/Recipes/Holidays-a鈥?/a>
make a type of paella with them both, add basil and paprika onions chickpeas and peppers %26amp; chicken stock or wine to paella rice