Chicken and Sausage Bake

2 Oct

This may be one of my most requested recipes (behind lasagna of course, nothing can compete with carbs, cheese and wine – don’t even bother!). Promise you’ll still come back, even when I’ve given away all my good recipe secrets?

So lets all give a big hooray for one pot wonders!!!!!! If you’re someone who I have served this to when you came for dinner – I worked so much harder than the instructions I am about to give when I made this for you……I promise…..

Chicken and Sausage Bake

Serves 4

Ingredients:

4 bone-in, skin-on chicken breasts or chicken legs with the thigh attached if you prefer dark meat

4 hot or mild Italian sausages

1/4 cup balsamic vinegar

2 tbsp dijon mustard

2 tbsp olive oil

5 grinds of black pepper

1 small bulb of fennel, sliced (to slice fennel, cut off the frawns (the finger looking things), slice the bulb into quarters and cut out the core, then slice into strips)

2 pints of cherry tomatoes (I find it extra fun to get the multicoloured ones – ya, those are the kind of things I find extra fun, great.)

2 tsp fresh rosemary, chopped

2 tsp fresh thyme, chopped

2 tsp fresh oregano, chopped

2 large cloves of garlic, chopped

4 full sprigs of rosemary, still on the stalk.

Whisk together the balsamic vinegar, dijon, olive oil and black pepper and coat the chicken. Allow to marinate for at least 2 hours.

Turn the oven on to 375 degrees. In a baking dish (that will snuggly fit the chicken and sausage) toss the fennel, cherry tomatoes, chopped herbs and garlic. Add a glug of olive oil and toss until they are all well coated.

Place the marinated chicken on top of the bed of vegetables. Squeeze the sausages into the gaps between the chicken. Use your left over rosemary sprigs to tuck in between some of the chicken and sausage.

Place in the oven and bake for 45 minutes to one hour, until the chicken and sausage are cooked through.

To serve, toss the full rosemary sprigs in the garbage and remove the chicken and sausage to a large serving dish using tongs. Then, using a slotted spoon, remove the cherry tomatoes and fennel and spoon over the chicken and sausage.

The cherry tomatoes will have slightly burst making the most amazing sauce for the chicken and sausage!

I typically serve this over garlic mashed potatoes with a very simple arugula, lemon and parmesan salad on the side.

Winner winner chicken dinner!

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One Response to “Chicken and Sausage Bake”

  1. Peg powers October 2, 2011 at 10:32 pm #

    I think this is one Gracie will love…thanks Kate

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