Chicken and Sausage Maque Choux

Chicken and Sausage Maque Choux
Photo by Alan Richardson


  • 3 medium onions
  • 3 pounds chicken thighs with skin, excess fat trimmed
  • ½ pound hot Italian sausage links
  • ¼ cup fresh basil
  • ½ teaspoon cayenne
  • ¾ pound cherry tomatoes
  • 1 tablespoon oil
  • + 6 more ingredients
    • 1 green bell pepper
    • 1 large celery rib
    • 6 ears corn
    • 1 orange or red bell pepper
    • bread
    • 2 fresh thyme sprigs

Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown c...

View full recipe at Epicurious


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