This month seems to be the month of challenges. Todays post is part of Maison Cupcakes Forever Nigella Challenge. Choose a recipe from any Nigella cookbook and re-create or replicate it and post the result. I love watching Nigella on TV, there is an effortlessness about everything she cooks that wills me to have a go.
One Pan Sage and Onion Chicken and Sausage was a tempting dish, from Feast, with it’s promise of classic sage and onion stuffing flavours. Those aromas and tastes do come through strongly along with the freshness of lemons and the richness of the caramelised ingredients. I altered the cooking time and temp and added two heads of garlic cut in half. After all, what is a roast dish without garlic?
Sage And Onion Sausage And Chicken
- 400g chicken wings. This makes great stock as well as tasty chicken morsels.
- 160g chicken thighs, or a mix of thighs and legs.
- 12 traditional sausages. Good quality sausages produce less fat in the dish.
- 125 mls light olive oil.
- 2 medium sized onions cut into quarters.
- 1 lemon, juiced and cut into quarters.
- 2 bulbs of garlic cut through the middle.
- 1 tablespoon dried sage.
- 2 tablespoons fresh sage finely chopped.
- 1 Tablespoon Worcestershire Sauce.
- 2 teaspoons English Mustard.
- In a large dish or plastic bag, combine the olive oil, mustard, dried sage, lemon juice and worcestershire sauce. Mix well.
- Add the garlic, cut up lemon, onions and the chicken pieces.
- If using a dish ensure that the chicken is well covered in the marinade. If using a bag, seal the bag and mush the chicken around in the marinade.
- Leave to Marinade overnight or for at least 4 hours.
- Heat oven to 180c
- Put the chicken and the marinade into a roasting dish.
- Tuck the sausages into the gaps in the chicken dish and scatter over the fresh chopped sage.
- Put onto the oven for 1 hour and 20 minutes.