I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butcher's sausages but this works just as well with Italian sausages (no bread, so good for carb-avoiders) and also, though taking on a different character, with spicy Spanish chorizo.
You can easily substitute the jointed chicken with 10 thigh pieces, bone in and skin on.
Photo by James Merrell.
Recipe posted by Nigella