Italian Chicken and Sausage Casserole

Italian Chicken and Sausage CasseroleYum yum! We’re having Italian Chicken and Sausage Casserole for dinner tonight! We always look forward to this dish. It is tasty and healthy, and I love the combination of peppers, tomatoes and olives.

The meat in this casserole is a mixture of bone-in chicken pieces (such as drums and thighs) and sausage of your choice (bratwurst, sweet or spicy Italian etc), provided its not pre-cooked sausage. This gives you the flexibility to adjust the meat to whatever your family prefers – kids will only eat the sausages? Then throw in extra sausages, but make sure you still use some bone-in chicken pieces as well, because the bones and cartilage will impart gelatin, minerals and other good stuff to the sauce.

Italian Chicken and Sausage Casserole

2 tablespoons oil (ghee/olive oil)
5-6 chicken pieces – drums or thighs (with skin and bone)
2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks
1 onion, sliced
3 garlic cloves, finely chopped
2-3 celery stalks, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sea salt (approx)
1/2 teaspoon black pepper
1 14oz can tomatoes
4 tablespoons tomate paste
1-2 cups homemade chicken stock
1/2 teaspoon unrefined sugar (Sucanat or palm sugar)
1 green bell pepper, seeded and chopped
10-12 black or kalmata olives, pitted and cut into quarters

1. Heat oil in a heavy-bottom pot/dutch oven.
2. Add chicken pieces, sprinkle with the salt and pepper, and brown on all sides. Add the chunks of sausage to brown at the same time – or brown the chicken and sausage in batches depending on how much you have.
3. Add onion and garlic and stir in with the meat.
4. Sprinkle over the chopped celery, herbs, salt and pepper.
5. Stir in the tomatoes, tomato paste and chicken stock. Bring to a simmer.
6. With the lid on (I always leave it open a crack), turn down to low and let it simmer gently for an hour.
7. After an hour, add the green bell pepper and olives.
8. Remove the lid and simmer (with the lid off) for another half hour to reduce and thicken the sauce.
9. Taste and adjust seasonings as needed, adding the sugar if the sauce needs mellowing.

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14 Comment

  1. This looks so yummy. I think I need to try this. I like the combo of chicken and sausages. I tend to do one or the other, but I should mix and match!

    1. Debbie says:

      Thanks Suzy! We like the meat combo as well – nothing beats a bit of variety!

  2. eryn says:

    This looks great, although I’d skip the sugar. I pinned it:

    1. Maybe honey or molasses would work if you needed a touch of sweetness?

    2. Debbie says:

      Hi Eryn, thanks for pinning it! Regarding the sugar, its purely a personal taste thing. I find the sauce a bit on the sharp side (tomatoes can be acidic) without a little sugar (or other sweetener as Tiffani suggests) to mellow it.

  3. Quick question – when do you throw the sausages in? Browned with the chicken?

    1. Debbie says:

      Doh! I did it again! 2nd time in as many recipes that I’ve left out a step! Yes, throw sausage in with chicken and brown at same time. Thanks for pointing that out! I better update the instructions now….

  4. Miz Helen says:

    Debbie, this is an awesome Italian Chicken and Sausage Casserole, we would just love it. Hope you have a wonderful Easter Celebration and thank you so much for sharing at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. This looks like a bowl of all the flavor I love! Thanks for sharing with us on Allergy Free Wednesdays!

  6. What a delicious combination of flavors! I love how flexible the recipe is – so important when cooking for children.

  7. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

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