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Roasted Chicken with an Andouille Sausage, Red Wine Gravy


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Roasted Chicken with an Andouille Sausage, Red Wine Gravy
Roasted Chicken with an Andouille Sausage, Red Wine Gravy
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Votes: 0
Rating: 0
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Ingredients
  • Roasted Chicken:
  • chicken breasts, thighs or drumsticks (your favorite and enough for four)
  • Bourbon St. [email protected] Cajun Blend, OR Spank it Kopita Grecian Blend, OR My Leaning Tower Italian Blend OR simply use salt and pepper
  • salt
  • Andouille Sausage and Red Wine Gravy:
  • 1 tbsp butter
  • 1 link Andouille sausage diced or removed from it’s casing
  • 1/4 onion diced fine
  • 1-2 tsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 2 tbsp flour
  • 1 cup red wine your favorite to cook with
  • 1 cup water
  • 1 pinch salt
  • 1 pinch sugar
Servings:
Ingredients
  • Roasted Chicken:
  • chicken breasts, thighs or drumsticks (your favorite and enough for four)
  • Bourbon St. [email protected] Cajun Blend, OR Spank it Kopita Grecian Blend, OR My Leaning Tower Italian Blend OR simply use salt and pepper
  • salt
  • Andouille Sausage and Red Wine Gravy:
  • 1 tbsp butter
  • 1 link Andouille sausage diced or removed from it’s casing
  • 1/4 onion diced fine
  • 1-2 tsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 2 tbsp flour
  • 1 cup red wine your favorite to cook with
  • 1 cup water
  • 1 pinch salt
  • 1 pinch sugar
Servings:
Instructions
Roasted Chicken:
  1. Season chicken generously with your choice of spice blend and about a half of tsp of salt and let sit for about a half hour or so. Meanwhile preheat oven as follows:
  2. If using breasts, preheat oven to 350 degrees. Roast for about 45 minutes in a greased roasting pan. Baste during the last 20 minutes twice (once every ten minutes)
  3. If using thighs and drumsticks, preheat oven to 425 degrees. Roast chicken for 20 minutes at 425 and then lower heat to 350 degrees and let roast for another 35 minutes. Baste during the last 20 minutes once every 5 minutes. Broil for 3-5 minutes to get crispy golden brown.
  4. While the chicken cooks, start the Andouille Sausage Gravy.
Andouille Sausage and Red Wine Gravy:
  1. In a medium, coverable pot, melt butter on medium high heat. Add the Andouille sausage and onion and about a half tsp of the Bourbon St. [email protected] Cajun Blend or substitute spices and sauté until onions are translucent, and the sausage has released some of its fat and oils.
  2. Add the flour and stir to form a roux (the texture of the flour should look like a paste). Stir and let heat for about a minute. Add red wine, water, 1-2 tsp of the Bourbon St. [email protected] Cajun Blend or alternate spices, salt and sugar and stir. Bring to a low rolling boil, lower heat to medium low and let simmer uncovered for about 10 minutes or so until it thickens and some of the alcohol burns off. Cover and let simmer another 15 minutes.
  3. Place chicken on plate and drizzle gravy around and over the chicken, making sure to dish out pieces of andouille sausage.
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