Recipes

SAFFRON CHICKEN AND SAUSAGES
  • Ingredients
  • 2 large cloves garlic
  • 2 medium zucchini
  • 1 roasted red pepper
  • 3 sprigs Italian parsley
  • 1-1/2 pounds boneless skinless chicken breasts
  • 3/4 pound sweet Italian sausages
  • 1/4 cup flour
  • 3 tablespoons olive oil, divided use
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • Pinch saffron threads
Directions
  1. Peel and slice garlic cloves
  2. Cut zucchini and roasted pepper into Batonnet strips
  3. Remove parsley leaves and mince
  4. Trim chicken and cut into 1/2-inch thick strips
  5. Pierce sausages and place in a pan of cold water
  6. Bring to a boil and then simmer 10 minutes
  7. Remove and cool. Slice sausages into 1/2-inch slices
  8. Season chicken with salt and pepper and toss with flour. Heat 2 tablespoons olive oil in large skillet over medium high heat
  9. Add zucchini and toss 3 to 5 minutes to brown
  10. Remove with a slotted spoon to a bowl
  11. Add sausage slices to skillet and cook until nicely brown
  12. Remove to a bowl
  13. Add remaining oil and butter to skillet
  14. Add pepper flakes and garlic and then chicken
  15. Cook chicken, tossing continuously, for 3 to 4 minutes or until browned
  16. Add wine and bring to a boil, scraping up any bits from bottom of pan
  17. Add chicken broth and saffron and simmer 3 to 4 minutes. Return sausages and zucchini to pan
  18. Add roasted red peppers
  19. Toss and simmer over low heat until warmed through
  20. Sprinkle with parsley to serve.


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