Wednesday, 13 April 2011

One Pan Sage & Onion chicken & sausages

This is a lovely tasty Nigella recipe that I tried out on Sunday. I served it with vichy carrots and bread-sauce-flavoured potato dauphinoise - delicious! The marinade has to be made the nigth before, so that the chicken can take on teh flavours overnight. I was worried about the mustard in it, as I am not a fan of mustard, but it was lovely.


  • 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 (I just used a pack of bone-in chicken thighs)
  • 12 sausages
  • 2 tablespoons chopped sage leaves


  1. 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.
  2. Preheat the oven to gas mark 7/220°C. Allow the chicken to come to room temperature in its marinade.
  3. 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.
  4. Arrange the chicken and sausages on a large platter.
Serves: 6

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