Chicken Andouille Skillet
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!
Chicken Andouille Skillet
Recipe details
- 4 servings
- Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
Comments
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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
Will make this and also add some cannelloni beans, looks easy and delicious!