Issue 42: Chicken Sausage, Spinach & Potato Skillet
The perfect bowl of mishmash for a blustery fall evening.
As winter draws near, we begin to see those grey, blustery days coming and going, telling tales of cooler weather to come. Fog lingers and dense clouds cast a shadow, warning us to stay in and hunker down. We reach for the warm and the comforting as we embrace a season of rest and rejuvenation. Less daylight means more time in the evenings for winding down and tending to our homes and our bodies.
We spend time making more meals made from scratch and honor our cravings for carbs and proteins to take us through the dreary, darker days. We load up our soups and stews with nutrient dense veggies and snuggle up to the steamy bowl in front of us.
This meal was adapted from a campfire meal, something easy enough to prepare in the great outdoors and that can be cooked over an open fire. Just as easily, we made it here at home, to comfort our bellies and that of our friends. It’s a simple dish that’s dependable, one to reach for when you want something pleasant that doesn’t require a lot of fuss. A classic meat and potato dinner, best served with a crisp white wine and a salad for some refreshing roughage.
Chicken Sausage, Spinach & Potato Skillet
Serves 4
Ingredients
2 packages apple & gouda chicken sausage links, sliced
2 bags teeny, tiny baby gold potatoes, halved
1 sweet yellow onion, chopped
2 cups baby spinach, chopped
1 cup white or red cooking wine
1/3 cup heavy cream
4 tbsp butter
Olive oil
2 cloves garlic, minced
Water, for steaming potatoes
Spices: Italian seasoning, parsley, thyme, paprika, red pepper flakes, S&P
Instructions
Start by pre-chopping all your ingredients. Pre-heat a large skillet over medium-high heat. Add a tablespoon of olive oil and brown the chicken sausages. Once cooked, remove from pan and set aside. Add the butter to the skillet along with your chopped onion. Sauté until soft and translucent. Add the garlic, cooking until fragrant.
Add the potatoes to the skillet, stirring and cooking until fork tender, adding water and covering as needed to steam them. When the potatoes are close to done, add the wine to deglaze the pan. Add seasonings and heavy cream, then return the sausages to the pan. Let everything cook together for another 5-10 minutes or until incorporated.
Yum 🤤, I’m going to need to make this recipe!