Feast: Food that Celebrates Life by Lawson Nigella

Author:Lawson, Nigella [Lawson, Nigella]
Language: eng
Format: mobi, pdf
Published: 0101-01-01T00:00:00+00:00

EASY LUNCH

FOR SIX

ONE-PAN SAGE-

AND-ONION

CHICKEN AND

SAUSAGE

BREAD-SAUCE-

FLAVOURED

POTATO GRATIN

CHILLI-CINNAMON

CHOCOLATE

PUDDING

ONE-PAN SAGE-AND-

ONION CHICKEN AND

SAUSAGE

I took it into my head one day that I

wanted to marinate and cook some

chicken with the flavours of a

traditional sage-and-onion stuffing.

So onion, mustard, sage and lemon

infuse the jointed bird, and sausages

are cooked alongside the pieces in

one big pan. I started off with

English butcher’s sausages but this

works just as well with Italian

sausages (no bread, so good for

carb-avoiders) and also, though

taking on a different character, with

spicy Spanish chorizo.

As you can imagine, it is hardly

any work, and if you haven’t got

time to give a proper night’s

marinating in the fridge, then leave

everything, bar the sausages, to

steep in the roasting tin for a couple

of hours or so at room temperature.

And even if you leave the sausages

in, it won’t matter.

Serves 6

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

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 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.

Preheat the oven to gas mark

7/220°C. Allow the chicken to

come to room temperature in its

marinade.

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.

Arrange

the

chicken

and

sausages on a large platter.

note

You can easily substitute the jointed

chicken with 10 thigh pieces, bone

in and skin on.

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