Wednesday, November 01, 2006

Inspirational Humour

Don't worry about the world coming to an end today. It is already tomorrow in Australia.
~Charles Schulz

One-Pan Sage & Onion Chicken & Sausage

1 large onion or 2 small onions
one-half cup olive oil (not extra virgin)
2 teaspoons English mustard
1 tablespoon dried sage
ground pepper
1 lemon
1 tablespoon Worcestershire sauce
4lb chicken, cut into 10 pieces (or 10 thigh pieces, bone in and skin on)
12 sausages
2 tablespoons chopped sage leaves
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 rinds 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.

Preheat the oven to 425F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting pan, 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 pan into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to color them evenly.
Arrange the chicken and sausages on a large platter.

Serves 6.
Source-Nigella Lawson