Thursday, August 14, 2008

Chicken and Sausage Bake

Pin It


This is the type of dish you prepare the night before by marinating it overnight and finish it in the oven the following day. It makes it very easy to do during a busy work week.

This is a Nigella recipe that I found on a magazine.  The house smells really good while the dish is in the oven.
This is also one of those recipes where you can be really loose when it comes to the ingredient list. Use dry mustard if you don't have Dijon, whatever herbs you prefer or have in hand will do, add more onions if you like them, remove garlic if you don't like it, etc. I normally make it with oregano but sage, rosemary or parsley works well too.

Chicken and Sausage Bake Recipe
 adapted from here


You will need:

1 small lemon, halved
2 small onions, peeled and quartered through the roots ends
1/2 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon of died oregano

1 tablespoon Worcestershire sauce
salt and pepper to taste
1 pound of chicken thighs and drumsticks 
3 garlic cloves
4 Italian sausages
2 tablespoons  fresh oregano 

Squeeze the lemon halves into a large resalable plastic bag and add lemons to it.
Add onions, olive oil, mustard, dry oreano and Worcestershire sauce. Mix well, add chicken pieces and season with salt and pepper. Marinate it overnight.

Remove from fridge about 30 minutes before you want to bake it.

Preheat oven to 425 degrees F.

Pour contents of bag in a baking dish, add sausages. Turn chicken skins side up and season again. Sprinkle with the 2 tablespoons of fresh oregano.

Bake in  preheated oven until cooked trough and golden brown, about 1 hour, turning sausages halfway through.


No comments:

Post a Comment

Thanks for sharing your thoughts!