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One-Pan Sage-and-Onion Chicken and Sausage
(from Nigella Lawson)
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin) (I used barely 1/4)
2 teaspoons English mustard (I just used Dijon)
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. (Works with just 2-4 hours in fridge)
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
I made this last night with chili rice and it was awesome no over powering taste, moist and tender, best chicken on the bone recipe I have ever made (that includes BBQ) - you must try this, if you don't like you don't like but definitely try it.
(from Nigella Lawson)
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin) (I used barely 1/4)
2 teaspoons English mustard (I just used Dijon)
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. (Works with just 2-4 hours in fridge)
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
I made this last night with chili rice and it was awesome no over powering taste, moist and tender, best chicken on the bone recipe I have ever made (that includes BBQ) - you must try this, if you don't like you don't like but definitely try it.
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chicken!
