Easy Braised Chicken Sausages with Chickpeas & Kale One-Pot Recipe
This flavorful one-pot recipe features juicy chicken sausages braised with chickpeas, baby kale, and fresh herbs for a satisfying meal. With minimal cleanup and a short cooking time, this dish is perfect for a quick and hearty dinner.
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 2 teaspoons extra-virgin olive oil
- 12 ounces raw hot or sweet Italian chicken sausage
- 1 shallot peeled, halved, and sliced thin
- 1 garlic clove minced
- ¼ cup dry white wine
- ½ cup chicken broth
- 1 15-ounce can chickpeas, rinsed
- ⅛ teaspoon pepper
- 2 ounces 2 cups baby kale
- 2 teaspoons minced fresh dill
- ¼ teaspoon lemon zest plus 2 teaspoons lemon juice
Instructions
- Set the Instant Pot to the highest sauté or browning function. Heat the olive oil until just smoking, then brown the sausages on all sides for 6 to 8 minutes. Transfer to a plate.
- Add the shallot to the remaining fat in the pot and cook until softened, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze with white wine, scraping up any browned bits. Stir in the broth, chickpeas, and pepper. Nestle the sausages into the pot, ensuring any accumulated juices are added.
- Lock the lid in place and close the pressure release valve. Set to high pressure cook for 4 minutes. Once done, turn off the Instant Pot and perform a quick-release of the pressure. Carefully remove the lid, allowing steam to escape away from you.
- Transfer the sausages to a plate, tent with aluminum foil, and let them rest. Meanwhile, stir in the baby kale, one handful at a time, and let it wilt slightly for about 1 minute. Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Serve the sausages with the chickpea mixture.
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