Chicken, Sausage, Apple & Onion Recipe

I was extremely bored today.... What does Allie do when she's bored? She cooks! There was a pumpkin curry recipe that I have been dying to try, so I decided to make that for my mom and I. As for my brother and dad, I raided the fridge and came up with this recipe:

Chicken, Sausage, Apples, Onions & Beer:

1 lb boneless, skinless chicken thighs
1 package apple gouda chicken sausage (or any flavor sausage)
1 large onion, thinly sliced
1-2 granny smith apples, thinly sliced
2-3 garlic cloves, minced
2 tsp. sugar
salt
pepper
dried thyme
dried rosemary
1 pumpkin beer (or your favorite beer--this beer worked out awesome though!)
2 T. Olive oil
1 T. all purpose flour
1 T. whole butter
Cooked Brown Rice

1. Season the chicken thighs with salt, pepper, thyme, and rosemary.
2. Sear the chicken in olive oil in a large skillet. Remove and reserve.
3. Add some extra olive oil to the pan if necessary and saute the onions and apples until soft.
4. Season with salt, sugar, and a bit more dried thyme.
5. Add the garlic and saute a couple more minutes.
6. Pour in the beer (and take a sip or 2!), scraping up the bits from the bottom of the pan.
7. Bring to a boil and reduce to a simmer.
8. Add the chicken back in and simmer for about 20-30 minutes (or until the chicken is cooked through and tender).
9. Mix together the flour and butter in a small bowl and gradually add it to the sauce until it is thickened to your liking. Simmer another 5-10 minutes
10. Serve over rice (I used brown basmati rice)

This meal turned out fantastic! I will definitely be making this again! It was a lot of fun playing with different ingredients and having a delicious end result.
Gotta give credit to Stu for teaching me to cook sausages in beer... best combination of flavors ever!

While I was working on this recipe, I was also making the pumpkin curry for my mom and I. The recipe can be found here: Pumpkin Curry Quinoa.

I made a few changes to the recipe. We didn't have almond milk, so I used rice milk. I also added about 1/2 cup more stock to thin out the sauce. I added 1 package of frozen spinach and almost a full package of frozen artichoke hearts. Maybe I just don't like curry that much, but I felt like I needed to keep adding spices to this dish.. so I did. I added fresh nutmeg, pumpkin pie spice, and cayenne. It turned out pretty good. I kind of wish I had some of the beer chicken and sausage. My mom loved the curry though. It was a good introduction to tomorrow's India class!