Braised Chicken Sausages

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This was absolutely delicious! I made this as a main dish for St. Patty's day. I also made some revisions. I added sweet onion and cabbage to the sausage and let it cook down with the balsamic vinegar and chicken broth. It was very good alongside colcannon. It was so delicious! And thankfully easy. I will be using this recipe often. It's so versatile. Thanks for this great recipe!

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I made this last night and was pleasantly surprised how easy and tasty this recipe was. The chicken sausage stayed moist and was cooked through nicely. The red onions was equally as good. I did add more red onion and boy I'm glad I did...the onions were so good!
This is definitely a keeper recipe in my house.

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This was so simple. Could have used some more onion, and next time i will try to kick up the flavor a bit. but overall, a great weeknight meal.

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easy and tasty. i will be making it again. this is my go to recipe.

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Great with sauteed vegetables!

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This is tasty! I added apples which added a nice sweetness to the sausages! I wish there was more of a sear on my sausages. Next time I think I will butterfly them and sear them off first and then add all of the liquid! Easy and yummy!

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I love this recipe!!! I add brown rice at the end with steamed broccoli and asparagus... great flavor. Easiest recipe ever... throw it in a pot and wait. Love it!!!

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SImply great!

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this was fantastic i am on weight watchers points plus, this was 3 points for the susage everything else was free. Sweet!!

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I have made this recipe with three different types of sausage -- veal, chicken and pork -- and all are great and easy. The one addition I make is in the beginning: before adding the raw sausages to the pan, I saute sliced vidalia onion, red and green bell peppers and some portabello mushrooms in the pan. Then add the sausages, the chicken stock, balsamic vinegar (don't be stingy here! and another drizzle of EVOO. When the stock has evaporated and the sausages have browned, I throw in a little dry red wine to deglaze the pan. Maybe some fresh chopped rosemary for a garnish. Serve it with polenta, whisked with butter and parmigiana reggiano. Hearty and delish!