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One-Pan Sage-and-Onion Chicken and Sausage Recipe

One-Pan Sage-and-Onion Chicken and Sausage

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 61-70 of 146

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  • on January 18, 2008

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    I adore this recipe because you can prep it a day or two in advance and then all you have to do is throw it in the oven. I made it even faster by buying a chicken already cut into pieces. Not sure if those chickens are smaller somehow but they only require about 40-50 minutes to cook. Watch your sausage as it can burn on the second side if it's in too long.

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  • on December 03, 2007

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    This was so easy and so delicious. We don't usually have chicken off the bone in the house, so I used boneless, skinless chicken breasts. The chicken came out a little dry, but other than that, everything else was WONDERFUL! I added some small yukon gold potatoes to the pan as well. A wonderful, comforting, warm meal in one pan.

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  • on November 18, 2007

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    After reading the other reviews, I followed their advice and decreased the amount of oil to 1/3 cup, which was plenty. I used shallots (deliciousand pearl onions instead of a regular onion and added some rosemary and poultry seasoning. Definitely marinate overnight to allow the flavors to marry. My husband thought the sausage should be spicier. I used a New Orleans sausage, which was good but not great. Overall, however, we thought it was very good. Oh yes, and the dark meat was better than the white meat.

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  • on October 13, 2007

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    I found this recipe to be a delightfully delicious addition to my chicken repertoire. The men in the house gave an enthusiatic thumbs up, and it will hold court as a staple.

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  • on October 07, 2007

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    This couldn't be easier to prepare and the flavor is magnificent. I used turkey sausage only because I couldn't find good pork sausage. It didn't take anything away from the flavor of the dish.

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  • on September 30, 2007

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    This recipe was so good! I did use boneless skinless breasts instead of bone in chicken pieces and it was great. I will be making this again and again!

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  • on August 25, 2007

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    All I can say is that I wasnt too sure about this recipe, but oh what a HIT!!! My father (very picky man, my kids, (daughter picky, son eats only the finest and mom (easy going ASOLUTLEY LOVED THIS MEAL! EASY, QUICK AND COMPLIMANTARY TO EACH OTHER, THE CHICKEN AND ITALIAN SAUSAGE WITH THE MARINADE ARE TO DIE FOR! Thanks Nigella!

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  • on August 19, 2007

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    My kids love this. My son is a picky eater, but my daughter will eat almost anything. They love this. I usually have left overs but they are gone very quickly for my husbands lunch. This is a winner in my house.

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  • on August 14, 2007

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    The flavors of this dish are alright, but I was so disappointed to see that you are basically deep frying the meat in the pan (over 1" of oil leftover! - I would suggest trying it but broiling the bits so the fat could run off.

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  • on August 11, 2007

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    Great flavor, excellent presentation. Fed about 15 people with leftovers. Greasy though, very oily. I wasn't able to find small bound sausage, so half-way through, when it was time to turn the sausage for coloring, I cut it in half. I feel that if i hadn't done so the sausage might have intimidated my guests.

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