April 23, 2017

Caramelized Veggies with Chicken and Sausage

Faith Pineo Photo | Caramelized Veggies with Chicken and Sausage

Faith Pineo Photo | Caramelized Veggies with Chicken and Sausage

A few potatoes in a bowl. A couple of zucchini in the crisper. A half a kielbasa in the freezer. Most of us have a fridge with little dishes of this, a couple pieces of that, but not enough to eat on its own. So grab a big skillet, heat up a bit of olive oil and let’s see what we can do with a bunch of leftovers.

Caramelized Veggies with Chicken and Sausage

Caramelize the following ingredients individually in 1-2tsp. olive oil per batch and add a shake or two of black pepper:

2 zucchini
1 garlic clove, minced (toss in with the zucchin for about the last minute of its cooking time)
1 green pepper (can also use red, yellow or orange)
2 medium onions
2-3 medium cooked potatoes (I used leftover boiled ones)
1/2 (6-8oz.) turkey kielbasa
1 boneless, skinless chicken breast, seasoned with 1/4 – 1/2 tsp. Montreal Chicken Seasoning

All ingredients should be chopped into uniform pieces – about 1/2″. Don’t worry if some end up a tad smaller or larger. I caramelized all the ingredients in individual batches, piling each batch onto a platter and then putting it all back in the pan to warm through once it’s done. Takes a few extra minutes, but since each ingredient browns at a different rate the dish comes out much better in the end. Cook the chicken last and it will absorb all the flavors in the pan from caramelizing the other ingredients. A lovely bonus.

Feel free to swap out whatever you wish. Had I had a few mushrooms on hand those would’ve gone in. Maybe a stalk  of celery in with the pepper or onions. Add in some peas or a bit of chopped spinach. The kielbasa could be changed to a hot sausage or a leftover bratwurst. The chicken could be swapped for beef or pork. Whatever you have on hand, toss it in.

If by chance you have leftovers, I discovered they’re excellent even when cold. Bet they’d be good tucked into an omelet the next day, too.

– Faith Pineo