Lunch: Chicken Brats with Celery Salad

Ingredients

2 tablespoons olive oil
4 teaspoons chopped fresh rosemary
4 links chicken bratwurst
4 cloves garlic, chopped
1 light lager beer
1 medium Vidalia onion, thinly sliced
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon whole-grain Dijon mustard
Salt and freshly ground black pepper

Instructions

For the brats: Add the olive oil and rosemary to a medium Dutch oven over medium-high heat. Add the bratwurst, garlic, beer, onion, orange and red bell peppers and mustard and stir to combine. Sprinkle with salt and pepper. Reduce the heat to medium-low and cook, loosely covered, for 20 minutes. For the salad: Meanwhile, whisk together the yogurt, lemon juice and zest and shallot in a medium bowl. Season with salt and pepper. Add the celery and toss to combine. For an extra kick, mix in the cayenne pepper; but be careful, it packs a wallop. Place a large saute pan over medium-high heat. Spray the inside of the hoagie rolls with canola spray and set the rolls cut-side-down in the pan. Toast until the rolls are warmed through and beginning to brown, about 1 minute. To serve, fill each roll with a brat, add some onions and peppers and spoon some of the celery salad over the top.

Add a review for Chicken Brats with Celery Salad