Button Mushrooms with Chicken Leg and Sausage

Button Mushrooms with Chicken Leg and Sausage recipe
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 500 g White Button or Swiss Brown Mushrooms
 12 Chicken drumsticks
 1 kg Italian sausage
 1 Onion - diced
 ½ l Chicken stock
 1 tbsp Tomato paste
 ½ cup Plain Flour
 1 tsp Dried oregano
 2 tbsp Olive oil
 1 Diced fresh tomato and basil leaves to serve
1

PREPERATION: In a large plastic bag, add the plain flour, dried oregano and season with salt and pepper. Add the chicken legs and shake to coat. Remove the sausage meat from the casing and break into chunks using wet fingertips. Discard the casings. Dice the onions. Dice the fresh tomatoes to serve. Preheat oven 160°C fan-forced.

2

Heat a large frying pan over medium-high heat. 1 tablespoon of the oil, add half the chicken and cook, turning oven, for 5 minutes turning until golden. Remove chicken to a roasting pan. Repeat with oil and remaining chicken and remove to the roasting pan.

3

Add remaining oil to the pan with the sausage meat and cook for 8-10 minutes until light golden. Remove to the roasting pan. Add the diced onions and sauté until transparent. Add the mushrooms and sauté until golden. Add the chicken stock and tomato paste to the pan. Simmer and stir for 3 minutes to release all of the pan bits, then pour into the roasting pan, over the chicken & sausage.

4

Cover loosely with foil and bake 30 minutes or until chicken legs are cooked through. Scatter over the tomato and basil and serve with pasta if desired.

Ingredients

 500 g White Button or Swiss Brown Mushrooms
 12 Chicken drumsticks
 1 kg Italian sausage
 1 Onion - diced
 ½ l Chicken stock
 1 tbsp Tomato paste
 ½ cup Plain Flour
 1 tsp Dried oregano
 2 tbsp Olive oil
 1 Diced fresh tomato and basil leaves to serve

Directions

1

PREPERATION: In a large plastic bag, add the plain flour, dried oregano and season with salt and pepper. Add the chicken legs and shake to coat. Remove the sausage meat from the casing and break into chunks using wet fingertips. Discard the casings. Dice the onions. Dice the fresh tomatoes to serve. Preheat oven 160°C fan-forced.

2

Heat a large frying pan over medium-high heat. 1 tablespoon of the oil, add half the chicken and cook, turning oven, for 5 minutes turning until golden. Remove chicken to a roasting pan. Repeat with oil and remaining chicken and remove to the roasting pan.

3

Add remaining oil to the pan with the sausage meat and cook for 8-10 minutes until light golden. Remove to the roasting pan. Add the diced onions and sauté until transparent. Add the mushrooms and sauté until golden. Add the chicken stock and tomato paste to the pan. Simmer and stir for 3 minutes to release all of the pan bits, then pour into the roasting pan, over the chicken & sausage.

4

Cover loosely with foil and bake 30 minutes or until chicken legs are cooked through. Scatter over the tomato and basil and serve with pasta if desired.

Button Mushrooms with Chicken Leg and Sausage

Join our Mushroom Lovers Club!

Receive delicious Mushroom recipes and much more.