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One Page Sage & Onion Chicken & Sausage

May 9, 2009

DSC_0181

This is my favorite Nigella recipe =) (Ok so I haven’t tried that many of her recipes but that being the case, this one is still my favorite!) It’s very easy to do, delicious, and easy to scale up. You can cook it for two, you can cook it for twelve.

As per hubby’s request we had it again for dinner a few nights ago. I had done all the marinading the night before, so all I had to do the night of was arrange the meat on the tray and pop it in the oven.

Without further ado, the recipe from Nigella with some notes from me:

One Page Sage & Onion Chicken & Sausage

INGREDIENTS (serves 6):

  • 1 large onion or 2 small onions
  • 125ml olive oil (not extra virgin)
  • 2 teaspoons English mustard (I’ve tried this with Dijon mustard and it’s also very good!)
  • 1 tablespoon dried sage (This is very hard to find in our supermarkets and I’ve omitted it everytime with little consequence.)
  • Ground pepper
  • 1 lemon (Squeeze out the juice into a cup, and cut up the husks into eighths. You will need both juice and husks.)
  • 1 tablespoon Worcestershire sauce
  • 2kg chicken, jointed into 10 pieces
  • 12 sausages (Whatever kinds you like.)
  • 2 tablespoons chopped sage leaves
  • DIRECTIONS:

    1. Peel and cut the onion into eighths.

    2. 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.

    3. Squidge everything around to mix (the mustard needs help to combine).

    4. Add the chicken pieces and leave to marinate in the fridge overnight, or for up to two days.

    5. Remove chicken from refrigerator and allow to come to room temperature in its marinade.

    6. Preheat the oven to 220°C.

    7. 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.

    8. Sprinkle the fresh sage leaves over the chicken and sausages.

    ChickenSausage1

    9. Put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to colour them evenly.

    *Note that using the full 1 hour and 15 minutes will get the skin very brown and pretty crispy (see bottom picture), the way my husband likes it. If you prefer the skin softer, 1 hour and 5 minutes will do (see top picture). It looks prettier when you use the full cooking time though.

    The finished product:

    ChickenSausage2

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    3 Comments leave one →
    1. Constance permalink
      May 10, 2009 6:15 pm

      that’s alot of food for 2 pax right? looks look. will try one of these days!

    2. mrsmultitasker permalink*
      May 10, 2009 6:27 pm

      Haha. No lah the big pan was for when I entertained! In fact I had TWO batches that size on that occassion, when we had a big group of guests over. I cooked much less when it was just the two of us =)

    3. apprenticehousewife permalink
      May 11, 2009 8:58 am

      This looks yummy and easy enough to do. Will bookmark this! :O)

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