Chicken Andouille Skillet

Tammy | Chez Nous
by Tammy | Chez Nous
4 servings
50 min

There’s nothing my husband likes better than to reduce the amount of dishes used to make a meal. That’s because he is the dishwasher … and I’m the cook! This recipe, Chicken Andouille Skillet, really makes him happy not only because it’s only one skillet, but also because it is so flavorful and delicious.


The magic of a one-skillet dinnner …

A one-skillet dinner has magic not just from a dishwashing viewpoint, but mostly because when you build a dinner in one pan, you build so many flavors on top of each other. This one starts with browning the chicken and the andouille sausage.

What is Andouille?

Andouille (pronounced ahn-doo-wee) is a sausage that today is most closely related to Cajun cooking. In my small bit of research, I’ve learned that although it has a French name (and the French DO make Andouille), it likely developed into what it is now after the Germans brought their sausage making skills to the German settlements in Louisiana in the early 1720s. The spices were added over time leading us to the Andouille we know and love. I found THIS POST interesting. It has more detail about the history, if you’re into that kind of thing.

The Andouille we know and love today is made from pork, onion, garlic, a collection of spices, and red wine or beer. Each maker has its own recipe, of course, and one should be aware that much of what is commercially available is a pale comparison. If you can get the real thing, you should. And lucky you, if you live in Louisiana!

After you brown the chicken and Andouille, remove them to a platter. If there’s too much fat left in the skillet, you can discard some, then sauté the mushrooms till they’ve released most of their moisture and are browning. Then add the garlic and white wine. Bring to a boil, scraping up any browned bits. Put the mushrooms on the platter with the chicken and Andouille.

Then it’s the tomatoes’ turn. They go in just to get blistered a bit, then the mushrooms, chicken, and Andouille are returned to the skillet. Put the whole skillet in the oven to finish the chicken cooking and to get the chicken skin really crispy.

How to serve Chicken Andouille Skillet

Since you’ve got the meat and veggies all in one skillet, you probably only need a starch like rice, mashed or roasted potatoes, or my favorite … a creamy polenta. Or even just crunchy bread! If you’re not into starches, you could serve some braised greens or sautéed squash and that would be delicious!

Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 2 links Andouille cut into 1/2-inch slices
  • 1/2 pound cremini mushrooms sliced
  • 1/2 cup dry white wine
  • 3 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 cup coarsely chopped flat-leaf parsley
  • Salt and freshly ground black pepper to season
Instructions

If you have time, leave the chicken uncovered in the refrigerator for a couple of hours, even overnight or all day. If not, proceed. 🙂
Preheat oven to 400°F.
Heat a large skillet over medium-high heat. Season the chicken with salt and freshly ground pepper, then place them skin side down in the skillet. Cook until they are well-browned, then turn them to the other side and do the same. They won't be done through. Remove to a platter and set aside.
Cook the Andouille slices the same way and put them on the platter with the chicken.
If there's too much fat in the skillet, you can remove some, then sauté the sliced mushrooms till they have released most of their moisture and are browning. Then add the garlic and white wine. Bring to a boil, scraping up any browned bits. Put the mushrooms on the platter with the chicken and Andouille.
Wipe the pan to remove any liquid, then add a little oil and the tomatoes. Stir occasionally until the tomatoes start to blister and brown.
Return the chicken, Andouille, and mushrooms to the skillet. Put it in a 400°F oven for 30 minutes or until cooked to an internal temperature of about 170°F when tested in the thickest part of the thigh.
To serve: Since you've got the meat and veggies all in one skillet, you probably only need a starch like rice, mashed or roasted potatoes, or my favorite … a creamy polenta. Or even just crunchy bread! If you're not into starches, you could serve some sautéed greens or squash and that would be delicious!
Tammy | Chez Nous
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Comments
  • Cso51108026 Cso51108026 on Aug 29, 2022

    Oh, my gosh! This is almost identical to a recipe I've been making forEVER!!! 2 differences: 1. I use boneless, skinless chicken breasts (time saver, no other reason), and I don't eat mushrooms. 2. I DO add the splash of white wine; I also add a dry packet of Zesty Italian dressing mix and a splash of 1/2-1/2.


    Biggest reason for the Zesty Italian is to pop the tomato flavor; only reason for the 1/2-1/2 is because I like this creamy and serve it over pasta! If I were serving with mashed potatoes or something, I wouldn't do that, but my husband loves twirling pasta with rounds of andouille and then stabbing a big of chicken! lol There are few things that set the tongue dancing like chicken cooked in rendered andouille fat - chicken takes on the flavor of what you cook it alongside, and these two flavors are Cajun classics!!! Thanks much for posting!!! ~Chrissie

  • Ber11746211 Ber11746211 on Aug 31, 2022

    Will make this and also add some cannelloni beans, looks easy and delicious!

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