Serve poultry sausage and artichoke hearts with roma tomatoes, fresh herbs, and polenta.
About 1 tablespoon olive oil
1 pound cooked poultry sausages
1 onion (about 8 oz.), peeled and thinly slivered lengthwise
2 tablespoons minced garlic
1 cup dry white wine
1/2 cup fat-skimmed chicken broth
2 packages (8 oz. each) frozen artichoke hearts, thawed
2 cups chopped Roma tomatoes
3/4 to 1 cup drained pitted kalamata olives, halved
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
Salt and pepper
How to Make It
Pour 1 tablespoon oil into a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over high heat; when hot, add sausages and turn until browned all over, about 5 minutes. Transfer to a board. Slice on the diagonal 1/2 inch thick.
Meanwhile, add onion and garlic to pan (if no fat is left in pan, add a little more oil) and stir occasionally until they begin to brown, 4 to 5 minutes. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.
Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes. Add salt and pepper to taste.
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