8-9 baby potatoes
8 chicken sausage links
olive oil for sauteing sausage
broccolini for 4 servings
approx. 3/4 cup chicken broth or water
1 large clove garlic, minced
1/3 - 1/2 cup well drained olive oil cured sundried tomato strips
1 Tbs well drained capers
2 Tbs fresh lemon juice
Get started by parboiling a handful of baby potatoes in just enough water to cover, until you can insert a knife into the center, and then cool them down, drain them and cut them into 1/2-inch thick coins.
Once the potatoes are sliced, add a good splash of olive oil to a large heavy bottomed nonstick pan and cook the chicken sausages until they're browned all around and hot all the way through and then keep them warm in a low temperature oven.
Add another splash of olive oil to the pan and add the sliced potatoes and brown those up on both sides and then keep those warm in the oven as well.
And then all that's left is to use that same pan to steam the broccolini so go ahead and add the broccolini and add about 3/4 cup chicken broth, or water, and add a large minced clove of garlic, turn the heat to high and put a lid on top and let it steam along until the broccolini is tender crisp.
Then take the lid off and toss in 1/2 cup sundried tomato strips, about 1 Tbs well drained capers, add the potatoes back to the pan and then squeeze a little lemon juice over the top and serve that alongside the chicken sausage.
Keep your eye on the steaming broccolini to make sure the pan doesn't dry out.
To move things along you can start the sausages when potatoes are almost done instead of waiting until the potatoes are cooled and sliced.