Nigellas Sage And Onion Chicken And Sausage Bake Recipes

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

Steps:

• Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
• Preheat the oven to 425 degrees F. 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 half way through to color them evenly.
• Arrange the chicken and sausages on a large platter.

NIGELLA'S SAGE AND ONION CHICKEN AND SAUSAGE BAKE

Steps:

• Mix the herbs, Worcestershire, mustard, juice and husks of lemon and onions. Add this mix to a freezer bag adding the chicken. Leave to marinate for an hour or preferably overnight.
• Preheat oven to gas mark 7, tip contents of freezer bag into a large roasting tin and tuck the sausages around the chicken pieces. Spray liberally with low fat cooking spray.
• Bake in the oven for 1hr and 15 minutes turning the sausage half way through to ensure even browning.

ITALIAN SAUSAGES WITH LENTILS

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

CHICKEN AND SAUSAGE WITH SAGE

Steps:

• The night before, add the chicken and onions to a storage bag.
• Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag.
• Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up.
• Refrigerate overnight or up to 2 days total.
• Preheat the oven to 425°F.
• Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven.
• Cook about 75 minutes, turning the sausages halfway through.