Chicken, Sausage, Mushrooms, and Potatoes

Made on 27 Jan 2018
As I think I have mentioned previously, I've been trying to use up items in my freezer in order to prepare for moving soon (hopefully this week...fingers crossed!)  I had some chicken thighs and some Italian sausage links, tried to find a recipe that sounded good to use both, yet none were standing out to me.  Then an idea hit me: I could try using the mixture that I use for roasted Parmesan potatoes on chicken and sausage.  And add in potatoes. And mushrooms!  Yes, this sounded great!  And guess what--it was :)  I'll rate this a 9 out of 10, as it's super good, but not quite mind-blowing level.  I will definitely make again, it's quite easy and satisfying!

Ingredients:

15 petite golden potatoes (the ones that look bite-size from Little Potato Company are what I used), cut in quarters
3 mild Italian sausage links, cut in 1/2" slices
8 oz. button mushrooms, cleaned, de-stemmed, and quartered
splash of olive oil
1 package of Kirkland brand boneless, skinless chicken thighs (not sure what this actually weighs--they are the ones you can get from Costco that come in 6-packs), cut in large chunks
3 T. canola oil
6 T. grated Parmesan cheese (should have been 9, but I oopsed--think I will go 9 next time)
2 T. dried parsley
1/2 T. garlic powder
3/8 tsp. cayenne pepper
salt* (I also oopsed on salt--left it out entirely somehow!  We ended up salting after it cooked, so I think it could use at least 1 tsp, up to 1 T.  Will note result when I make this next time and add in.  I left out the paprika on purpose, as I was not sure if it would go with the sausage.)

Instructions:

1. Heat oven to 425°F.  Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray (**I tried going without the spray this time and regretted it).

2. Place potatoes in a small microwave safe bowl and cover.  Cook in microwave for 5 min.  Leave in microwave until needed.

3. In a large skillet over medium-high heat (7 on my stove), brown sausage all over.  Transfer to a bowl, leaving rendered fat in skillet.

4. Add mushrooms to skillet and cook, stirring occasionally, until the mushrooms begin to give up their liquid and brown a bit.  Transfer to same bowl as sausage.

5. Add a splash of olive oil to skillet and cook chicken, stirring occasionally, until slightly browned all over.  Transfer chicken to same bowl as sausage-mushroom mixture.

6. In a large bowl, combine all remaining ingredients.

7. Add potatoes and sausage mixture to large bowl and stir until all is coated evenly with seasoning mixture.

8. Pour mixture and spread evenly on prepared baking sheet.  Transfer to oven and bake for 20 min.  Serve up and enjoy!