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Recipe: Pan-Roasted Chicken Sausage with Mediterranean-Style Broccolini and Potatoes

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TWC News: Recipe: Pan-Roasted Chicken Sausage with Mediterranean-Style Broccolini and Potatoes
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Today's recipe pares pan-roasted chicken sausage with a potato and broccolini vegetable side dish tossed with garlic, lemon, capers and sundried tomatoes.

Ingredients:
handful of baby potatoes
splash of olive oil
chicken sausage
broccolini
3/4 cup chicken broth or water
large minced clove of garlic
1/2 cup sundried tomato strips
1 tablespoon well drained capers
splash of lemon juice

Procedure:
Get started by parboiling a handful of baby potatoes in just enough water to cover until you can insert a knife into the center, and then cool them down, drain them and cut them into 1/2-inch thick coins.

Once the potatoes are sliced, add a good splash of olive oil to a large heavy bottomed non-stick pan, and cook the chicken sausages until they're browned all around and hot all the way through, and then keep them warm in a low-temperature oven.

Add another splash of olive oil to the pan, and add the sliced potatoes, and brown those up on both sides, and then keep those warm in the oven as well.

Then, all that's left is to use that same pan to steam the broccolini, so go ahead and add the broccolini and add about 3/4 cup chicken broth or water, and add a large minced clove of garlic. Turn the heat to high and put a lid on top and let it steam along until the broccolini is tender crisp.

Then, take the lid off and toss in 1/2 cup sundried tomato strips and about 1 tablespoon of well-drained capers. Add the potatoes back to the pan and then squeeze a little lemon juice over the top, and serve that alongside the chicken sausage.

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