Monday, January 24, 2011

Sauted Veggies, Chicken, and Sausage

It's a chilly, gloomy day, and I've got a lot to accomplish before the kids get home from school, but first I need to think about dinner. Aly has ballet and Josh has his first Cub Scout meeting tonight. Plus, Dave is participating in Fight Gone Bad 6 at CrossFit Carbon tomorrow morning so an especially awesome paleo dinner is in order! I went back to one of our favorite recipes, chicken and veggie hash. This time, I added a leek and some Hakurei turnips from my CSA basket. I'm also a little short on chicken so I'm adding in some sausage. It's hard to improve on the original recipe, but this one is pretty darn great. The veggies are roasting right now and my bacon and sausages are thawing. Can't wait to eat!

Serves 4. Don't scale back, the leftovers are great with eggs!

1 small butternut squash, peeled, seeded, and diced
2 small fennel bulbs, trimmed, cored, and sliced lengthwise into 1/4 inch strips
1 leek, trimmed and sliced diagonally into 1/2-inch pieces
3 Hakurei turnips, trimmed and sliced into 3-4 pieces
2-3 tsp fennel powder
sea salt
freshly ground black pepper
2 cups cooked chicken (I used rotisserie)
3 nitrate-free, paleo-friendly sausage links
8 slices nitrate-free bacon, cut into 1/2-inch pieces
2 Tbsp coconut oil

  1. Preheat oven to 400 degrees F.
  2. On each of two rimmed baking sheets, melt 1-2 Tbsp coconut oil. Remove pans from oven, add squash to one pan and fennel, turnips, and leeks to the other. Sprinkle veggies with fennel powder, salt, and pepper. Toss to coat.
  3. Roast for 20 minutes or until the vegetables are caramelized and nicely browned. Remove from oven.
  4. In the meantime, place bacon and sausage in a large skillet and saute until bacon is crispy and sausage is cooked through.
  5. Add veggies and continue cooking until everything is well integrated. Season with salt, pepper, and additional fennel powder, if desired. This dish is great topped with olive tapenade or a prepared olive muffalata.

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