Chicken and Sausage bake

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There is something so quaint about Sunday brunches…right? They bring the family together and well they also bring loads of yummy food to the table.

However, in times of these Corona induced lock downs, the produce that usually goes into my Sunday brunches is reduced. Oh, it is tricking in, thanks to the amazing vendor we have but the quality is poor.

So, how do we do our signature brunch with such limited supplies? Simple…at such times (psst- and also when I am super tired) I bank upon this recipe. The original is by Chef Nigella Lawson but as usual I have tweaked it a bit to suit my palate.

This is literally a single pan dish

CHICKEN AND SAUSAGE BAKE

INGREDIENTS

1. 750 gms kg chicken, cut
2. 6-8 pieces of pork sausages
3. 8-10 pieces of chicken sausages (mixed variety for more taste)
4. 2 red onions quartered
5. Juice of 1 lemon (keep the rind too)
6. 1 tbsp soy sauce (the original recipe uses Worcestershire sauce buy soy works fine too)
7. 1 tsp strong English mustard
8. Salt and pepper to taste
9. 1/2 tsp chili flakes
10. ¾ cup peppers, cut into 1 inch pieces
11. 100 ml of garlic oil (if you do not have any, just puree 6-7 garlic cloves in some regular olive/refined sunflower oil)
12. 1 ½ tbsp dried sage (if you have fresh sage then use 1 tbsp dried and 1 tbsp fresh)
13. 1 tsp chopped green coriander for garnish

METHOD

1. In a marination bag/mixing bowl, combine the chicken, onions, peppers and sausages. Add juice of one lemon (add the rind too), and season with salt and pepper. Add the soy sauce and the mustard paste. Add the garlic oil, chili flakes and 1 tbsp of dried sage. Mix all ingredients well and marinate in the fridge for about half hour. Note – if you have time then marinate it overnight. The result is much better.
2. Preheat oven to 200 deg C.
3. In a deep baking dish tip in the marinated ingredients. Add the remaining dried sage on top (just sprinkle it).
4. Bake at 200 deg C for 40 minutes. At 20 minutes/mid way mark, turn the meat over to ensure even cooking.
5. Check the meat after 40 minutes by running a skewer through the thickest part of the chicken. If it comes out clean, then it is done.
6. Lastly, and I prefer to add this extra step, put the high rack in your oven and further bake your chicken for 5-7 minutes. This ensures that the chicken turns crispier.
7. If the sauce is too runny, you can tip the contents in a pan on the stove and sauté for a bit till the sauce is thicker.
8. 
9. Serve hot with some baked potato wedges on the side, a salad and hot dinner rolls.
10.