Recipe: This five-ingredient dish with chicken sausage and broccoli is ideal for work nights - OCRegister

Russell Selander is a test kitchen cook at America’s Test Kitchen in Boston, part of the culinary work engine behind Cook’s Illustrated magazine and Cook’s Country magazine, as well as the cooking-based TV shows (“America’s Test Kitchen” and “Cook’s Country”) that air on public television.

Selander explains in “Five Ingredient Dinners” (America’s Test Kitchen) that after workdays spent cooking and testing, he doesn’t like doing a lot of “fussing about in the kitchen” at home. The easy sheet-pan recipe he contributed to the cookbook showcases fully cooked chicken sausage, broccoli, and barley. He jump-starts browning by heating an oiled, rimmed sheet pan for 3 to 5 minutes in a 425-degree oven. Easy.

Sheet-Pan Chicken Sausages with Broccoli and Barley

Yield: 4 servings

INGREDIENTS

12 ounces broccoli florets, cut into 1 12-inch pieces

1 1/2 pounds fully cooked chicken sausage

1 cup quick-cooking barley

1 ounce Parmesan cheese, grated (1/2 cup)

1 garlic clove, minced

Staple ingredients: extra-virgin olive oil, salt, pepper

PROCEDURE

1. Adjust oven rack to lowest position. Heat oven to 425 degrees. Brush rimmed baking sheet with 1 tablespoon olive oil. Transfer sheet to oven and heat until oil is just barely smoking, 3 to 5 minutes.

2. Toss broccoli with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange sausage and broccoli in single layer on preheated sheet. Roast until sausage is browned on bottom, about 12 minutes. Flip sausage on second side and stir broccoli and continue to roast until sausage is browned on second side and broccoli is tender, about 10 to 12 minutes longer. Transfer sausage to platter and tent with aluminum foil, transfer broccoli to a bowl.

3. Meanwhile, bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in medium saucepan. Add barley, cover, reduce heat to low and cook until tender and most of water is absorbed, about 10 minutes.

4. Add barley, Parmesan, garlic, and 2 tablespoons extra-virgin olive oil to roasted broccoli in bowl. Toss gently to combine and season with salt and pepper to taste. Serve with sausage.

Source: “Five Ingredient Dinners” (America’s Test Kitchen)

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com

Adblock test (Why?)

Recipe: This five-ingredient dish with chicken sausage and broccoli is ideal for work nights - OCRegister
Read More