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ONE PAN SAGE AND ONION CHICKEN AND SAUSAGE
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.
As you can imagine, it is hardly any work, and if you haven't got time to give a proper night's martinating in the fridge, then leave everything, bar the sausages, to steep in the roasting tin for a couple of hours or so at room temperature. And even if you leave the sausages in, it won't matter.
You can easily substitute the jointed chicken with 10 thigh pieces, bone in and skin on.
Recipe posted by Nigella
Ingredients
- 1 large onion or 2 small onions
- 125ml olive oil (not extra virgin)
- 2 teaspoons English mustard
- 1 tablespoon dried sage
- Ground pepper
- 1 lemon
- 1 tablespoon Worcestershire sauce
- 2kg chicken, jointed into 10 pieces
- 12 sausages
- 2 tablespoons chopped sage leaves
Method
Serves: 6
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days.
- Preheat the oven to gas mark 7/220°C. 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 halfway through to colour them evenly.
- Arrange the chicken and sausages on a large platter.
Comments
My "fairy god children" (and the adults) LOVED this recipe. The kids like to 'rate' their dinners by clapping, anything from a single solitary (sad) clap to a standing ovation; the 7yr old boy clapped furiously and asked me to make the same dish the next time he came around for dinner! I made some small changes like halving the chicken but adding potatoes and some button mushrooms, and it was still absolutely delicious! I used pork chipolatas as the sausage, which complimented the other ingredients perfectly. I also covered the dish for the 30-40 mins of cooking time, had I not done this I imagine it would've turned out a little dry. Wonderful easy, tasty recipe! P.S. Not sure what 'husk' the receipe referred to when instructing to 'squeeze out', but whatever it was I didn't have it and it made no difference.
Posted by Marisa75 on 3rd Jul 2011 at 7.16
I believe the "husk" she refers to is the lemon rind....
Posted by hennef7 on 13th Oct 2011 at 20.07