CHICKEN AND ITALIAN SAUSAGE YUMMINESS
This recipe was inspired by Cooking with Jamie At Home Series. His show was on T.V. a while back…I remembered the episode, but did not remember the recipe entirely….turned out really good anyways! This is a recipe I make often...it is so good! And with leftovers.....there are endless possibilities!
8 chicken legs (or 8 different chicken pieces skin on)
8 Gluten free Italian sausages
2 large tomatoes - cut into 8 wedges (and halved again)
6-8 whole garlic cloves (skin on)
1 red onion cut into 8 wedges
½ cup white wine
½ cup chicken stock
1 Tblsp. Cornstarch plus enough chicken stock to make a slurry
Dry rub mix:
1 tsp. each: rosemary, fennel, basil, sage, and ½ tsp. thyme
Place chicken pieces in a large bowl, and rub seasoning all over the chicken, add salt and pepper. Add the garlic cloves, onion, tomato wedges, sausages and drizzle with olive oil all over. Transfer to a stove top and oven proof dutch oven or pan.
Bake at 350 1 hour and 15 min. Half way through baking begin basting the chicken and sausages with the pan juices.
When cooked, transfer all the chicken, sausage, onion and a few of the garlic cloves to a plate, and set aside.
Put the pan on stove-top low heat. Squeeze out the rest of the roasted garlic cloves into the pan, discarding the skins. De gaze the pan with white wine then add in the chicken stock. Mash the tomatoes and garlic with a potato masher, or a fork just to break up. Then make a slurry with the cornstarch and chicken stock - slowly adding to the pan whisking until there is a nice gravy consistency. Sometimes this sauce won't even need to be thickened - depends on the meat and how juicy the tomatoes are?
Serve with mashed potatoes and steamed vegetables. Delicious!