One-Pan Sage-and-Onion Chicken and Sausage

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After reading the other reviews I made this recipe and it was great. We added fennel and artichokes to the roasted meat and onion. It worked beautifullly.

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I have made this dish multiple times for family/friends,They all love it.
I use legs/thighs for better flavor,I add 1extra lemon to the dish too. I find that if
you cover the chicken with foil for the first 40min of cook time, then uncover turn sauages over, the dish stays moist/doesn,t over brown. I love spicy italian
sausage in this also. Thanks Nigella !

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This recipe is fantastic. Super easy to make and extremely tasty. Its a great winter/comfort food recipe.

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I had to cook this dish when Nigella stated that she cooks this dish more than any other for her family, with a few variations. The first time I cooked it, I thought, well, it is not all that!! However, we enjoyed the leftovers so much that within five days I cooked it again! On the actual episode introducing this recipe, she adds a whole head of garlic (just separate the cloves. Also, Nigella wisely suggests that if you don't have the right mustard, just add a teaspoon of cayanne pepper (I prefer it this way. I also prefer, extra virgin olive oil, and I add five tablespoons of minced garlic now, instead of the whole head of unpeeled garlic cloves. 90% of the time I don't marinate this dish and it is still nearly a perfect ten! Give it a try, it is addictive! You can throw it together in ten minutes!! :

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I saw the episode where Nigella made this, and I was mad to try it myself right away; yet I did not have any sausage in the house. So I made it with no sausage and increased the oil a little bit, and it was very good. My mate and I liked it quite alot and ate the leftovers the next day at lunch. Good recipe. :>

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I fixed this a few weeks ago, and was asked to make it again soon after. Its easy and tasty and its become a weekend staple.

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I made this last night for my husband who doesn't eat pork or beef. He thought is was great. The only reason why I didn't give it a 5 out of 5 is that it seemed to lack salt. I hate adding salt after the fact, but overall it was really good.

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This easy meal is great for the whole family. It is also great for when company comes over for a home cooked meal.

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I followed the recipe to the note, marinated for two days, used andouille sausage and the end result was magnificent! So easy, so elegant and so delicious!

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I generally scour the reviews before making a dish and with this one?it helped me make a couple of important decisions...not all the way sure of the 'why' of all of those decisions but the outcome was DELISHH! I put 4 cloves of Garlic in the overnight marinade. (Mine stayed in the frig for 3 days before I baked it...no worries tip #1. I reduced the olive oil to 1/3. This was a good move...lots of oil in the pan at the end (I poured it off after 'done' & 'rested' & put a foil top over to keep in moisture. There is a LOT of oil & drippings in the pan after. It looked yuk to me...so I drained it off. - tip #2 I used the Bratwurst in the freezer...I might have used the Kielbasa...it just said sausage and since I didn't see the show.. I wouldn't have known...so thanks to the reviewer who said 'who would do that?'...well that might have been me had it not been for her 'duh' review - Thanks!!... - tip #3 The cook time & temp was fine. I live in SoCal so no issues with a straight translation of temp/time. I did watch it like a hawk after 45 minutes though. I did not cook it with a cover. It came out lovely. I turned the sausages to brown them. Had I cooked for only 45 minutes my chicken would have been raw... I cooked with 2 breasts and 3 thighs...skin on. Skin on and bone in helps to keep moist. I peeled the skin off at serving time. Thighs have a lot of fat so they kept the breasts and sausages flavorful and moist...could probably reduce olive oil even more. For boneless skinless, I'd totally have to cut my cooking time back. I used Dijon deli mustard with horseradish in it. I have never used Coleman?s...and when it was time to bag this up for the fridge I didn't have any & wasn't going out to get any...it worked fine. Next time will try with Coleman's. - tip #4 I too am amazed the sage didn't over power..it was delicious and fragrant while cooking. I served with Roasted Sweet Potatoes and Wilted Spinach by Robert Irvine...the whole thing was DEEEELISSHHH!!