Friday, 29 June 2012

Chicken and Sausage Bake

This is an easy baked dinner. I do brown the chicken and sausages slightly before baking but then I toss in a few vegetables and the whole thing goes in the oven. This is a perfect thing to make when you have lots of vegetables and you want to clean out the fridge.

You will need:
  • 2 chicken breasts (or thighs)
  • 4 sausages (mine were Hot Italian)
  • 5-6 carrots
  • 1/2 onion
  • 6-8 large mushrooms
  • 6-8 cloves garlic -unpeeled
  • 2 tbsp honey
  • 1/2 cup chicken broth 
  • 1 tbsp Italian seasoning
  • salt/pepper
* add any of your favorite vegetables.

Step 1: I remove the casings from the sausages and saute until the water has evaporated and the meat just starts to brown. Place in roasting pan.

Step 2: saute the chicken pieces until just starting to brown. Do not over cook here especially if you are using chicken breasts as they can dry out. 

Step 3: add peeled carrots, onions, garlic and any other vegetables you like. Sprinkle Italian seasoning, salt and pepper over everything. Drizzle a bit of honey on the items. Add the chicken broth and roast uncovered for 30 minutes until most of the liquid has evaporated and everything starts to brown. You may have to shake the pan once or twice.

Step 4: I saute the mushrooms at the last minute before serving but, you could also toss into the bake.

I served with a bit of cilantro or parsley and a drizzle of aged balsamic vinegar. The sweet pairs very nicely with the hot sausages. You can also take the roasted garlic and spread on a chunk of bread or just eat it.

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