Contents of your meal kit:
chicken sausage
fingerling potatoes
red onion
green beans
creamy dijon dressing
lemon
Equipment needed: saucepan with a lid, medium or large skillet with a lid, baking sheet
Finishing steps:
- Preheat oven to 425.
- Cut potatoes in half lengthwise and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, cover, and cook until tender when pierced with a knife. Drain and return to warm saucepan.
- Meanwhile, heat a small amount of oil in a medium or large skillet over med-high heat. When oil is hot, add sliced red onion and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes, or until softened. Add 1/3 cup of water to the skillet along with the sausage, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.
- Meanwhile, trim the stem ends off of the green beans and toss on a baking sheet with olive oil, salt & pepper. Roast 10-15 minutes.
- When sausage has steamed for 10-15 minutes, remove lid and transfer sausage to a plate. Return heat to med-high and continue cooking until water has mostly evaporated, and onions are caramelized. Transfer onions to the saucepan with potatoes.
- Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
- While the sausage is browning, toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
- Serve chicken sausage with roasted green beans and potato salad. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!