Wednesday, April 13, 2011


Not One-Note

It’s almost the end of tax season (yay!) which means summer’s approaching.  Long hot days at the beach or just playing outdoors, Dodger dogs, barbequing in the backyard, sipping tall, iced drinks, wearing flip flops, and driving w/ the top down…

Well, before that mindset takes over completely, I wanted one more ‘winter’ meal.  I wanted Nigella Lawson’s one-pan chicken, sausage and sage dinner.  Since Richard loves it as much as I do and there’s always plenty leftover for another meal or two, he made it one last time before the weather retires the dish till the leaves start to change color.

Oh, and to go with?  The best roasted Brussels sprouts EVAH from the Barefoot Contessa.

Nigella Lawson’s
One-Pan Chicken, Sausage
& Sage Bake

Active:  15 min; Total: 1 hr., 45 mins

PLUS: overnight marinating

1 lemon, halved
2 small onions, peeled and quartered through the root ends
½ cup pure olive oil
2 teaspoons dry mustard
1 tablespoon dried sage
1 tablespoon Worcestershire sauce
freshly ground pepper
one 4-pound chicken, cut into 10 pieces
Kosher salt
12 sweet Italian sausages (Richard used chicken sweet Italian sauages)
2 tablespoons fresh sage

Squeeze the lemon halves into a large, resealable plastic bag.  Cut each lemon half into 4 pieces and add to the bag along w/ the onions, olive oil, mustard, dried sage and Worcestershire sauce; season w/ pepper.  Seal the bag and squish the ingredients together until well mixed.  Add the chicken pieces to the bag and coat thoroughly.  Refrigerate overnight.

Preheat the oven to 425 degrees.  Let the chicken stand at room temperature in the marinade for 30 minutes.  Pour the contents of the bag into a large roasting pan.  Turn the chicken pieces skin side up and season w/ salt. 

Arrange the sausages around the chicken and sprinkle all over w/ the fresh sage.

Bake for 1 hour, until the chicken and sausage are browned;  turn the sausages halfway through cooking.

Transfer the chicken, sausages, onions and lemons to a platter, drizzle w/ some of the pan juices and serve.

Perfect Roasted Brussels Sprouts

Slice off the end tips then toss in extra virgin olive oil and lots of salt.

Put in a 400 degree oven and bake/roast for 40 minutes.

That’s it.

Note:  Because Richard was baking the chicken at 425 degrees, that was the temperature he roasted the Brussels sprouts at, but took them out a bit sooner than 40 minutes.

The Contessa was right when she said that roasted this way, eating these Brussels sprouts is almost like eating French fries… crispy on the outside and soft and tender on the inside.

I loved them!!!

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