Harvest Sausage and Corn Bread Chicken

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  • Makes: 4 servings
  • Prep: 40 mins
  • Bake: 30 mins 375°F
  • Cook: 1 hr

Harvest Sausage and Corn Bread Chicken

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Directions

  1. Preheat oven to 375 degrees F. In a large skillet cook sausage over medium-high heat until brown, stirring to break into small pieces. With a slotted spoon, transfer sausage to a 3-quart rectangular baking dish.
  2. Season chicken with salt and pepper. Add chicken to skillet, skin sides down; cook about 5 minutes or until brown, turning to brown evenly. Remove from pan.
  3. Add mustard seeds to skillet; cook and stir for 2 to 3 minutes or until seeds begin to pop. Add squash, celery, and onion; cook about 6 minutes or until vegetables are just tender. Carefully add wine and broth; bring to boiling. Pour mixture over sausage in baking dish. Add corn bread, sage, and orange peel; carefully stir to combine.
  4. Place chicken on top of the corn bread mixture, skin sides up. In a small bowl combine orange juice and mustard; spoon over chicken. Cover with foil.
  5. Bake about 30 minutes or until no longer pink (170 degrees F). Remove foil during the last 10 minutes of baking.
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Nutrition Facts (Harvest Sausage and Corn Bread Chicken )

  • Per serving:
  • 617 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 158 mg chol. ,
  • 1363 mg sodium ,
  • 39 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 49 g pro.
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