BOIL CHICKEN SAUSAGE RECIPES

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
• Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
• Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

Steps:

• Rinse potatoes and corn under cold running water.
• Cut potatoes into halves.
• Peel onion, cut into quarters.
• Slice sausage into one inch sections.
• Place a large sauce pot, half filled with water, on your stove top.
• Bring water to a rolling boil.
• Stir in the Old Bay Seasoning.
• Add the stick of Butter.
• Add the sliced potatoes.
• Add the onion.
• Let cook 15-20 minutes until potatoes are fork tender.
• Add the sausage slices.
• Add the corn. Corn should be thawed first if using frozen corn.
• Cover the pot. REDUCE heat to just below Medium. Cook 10 minutes longer.
• Drain the water from the pot. Serve while everything is still warm.
• Enjoy!