Fried chicken with sausage and pepper – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 335, total fats 14 g., saturated fats g., proteins 36 g., carbohydrates 10 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter
- 350 gr sausages for frying (preferably sweet or spicy Italian sausages), cut into pieces
- 350 gr skinless chicken breast fillet, cut into pieces
- Coarse salt and freshly ground pepper
- 1 tbsp. l wheat flour
- 1 small onion, chopped
- 2 sweet green peppers, cut into 2.5 cm stripes
- 3 cloves of garlic, chop coarsely
- 1/2 tbsp. dry white wine
- 3/4 Art. lightly salted chicken stock
- 1/4 Art. chopped fresh parsley
- 2 pickled hot peppers, cherries, cut into slices, and 2 tbsp. l brine
Recipes with similar ingredients: kupat (sausages for frying), chicken breasts, flour, onions, sweet peppers, garlic, wine white, parsley, pepper cherry
Recipe preparation:
- Heat in a pan 1 tbsp. l (15 gr.) Butter. Add sausage and fry for 2 minutes. Season chicken meat with salt and pepper, then mix with flour; add to pan and fry until the meat is slightly fried, for about 3 minutes
- Add onion, sweet pepper, garlic, 1/2 tsp. salt, and ground pepper to taste, cook for 3 minutes. Add wine, bring to a boil and cook for 1 min. until the liquid is boiled a little. Add the broth and bring to a boil. Reduce the temperature cover and continue cooking until the sausage and chicken will not be ready, about 5 minutes.
- Using a slotted spoon, shift chicken, sausage and vegetables onto dish. Increase temperature to moderately high, add to pan with parsley and cherry peppers along with pickle. Boil the sauce until it decreases by one third of the volume, 2 – 3 min. Remove from the stove and mix the remaining 1 tbsp. l (15 gr.) butter. Pour the meat and vegetables into the sauce.
