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Mario Batali's Chicken and Blood Sausage

chicken and blood sausage 1028
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A Festive Dish for Your Halloween Dinner!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Mario Batali
Mario Batali puts a spooky spin on your everyday dinner.
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things you'll need.
ingredients
  • 2 chickens cut into pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • or as needed
  • 1/2 pound blood sausage (cut into one-inch pieces)
  • 10 garlic cloves (peeled and chopped fine)
  • 4 pickled cherry peppers (cut in half and stemmed)
  • 1/2 pound new potatoes (halved)
  • 1/4 cup red wine vinegar
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/4 cup Italian parsley (freshly chopped)
kitchenware
  • chefsknifepng
  • dutchovenpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • skilletpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 chickens cut into pieces
    1/2 pound blood sausage (cut into one-inch pieces)
    1/4 cup olive oil (or as needed)
    instructions In dutch oven, brown chicken and sausage in batches, about 8 mins per batch. Remove the chicken pieces and set aside.
  • step 2
    ingredients 10 garlic cloves (peeled and chopped fine)
    4 pickled cherry peppers (cut in half and stemmed)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/4 cup red wine vinegar
    1/2 cup dry white wine
    instructions Remove all chicken and sausage from the dutch oven, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.
  • step 3
    ingredients 1 cup chicken stock
    1/2 pound new potatoes (halved)
    1/4 cup Italian parsley (freshly chopped)
    instructions Pour in the stock and bring to a boil. Add chicken and sausage to dutch oven and add potatoes, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. Once the sauce is thickened, toss in parsley and serve.
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