Nigellassageandonionchickenandsausagebake Recipes

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NIGELLA'S SAGE AND ONION CHICKEN AND SAUSAGE BAKE



Nigella's Sage and Onion Chicken and Sausage Bake image

This is slimming world friendly when the oils specified in Nigellas recipe are replaced by low fat cooking spray, adapted from Nigella feast. Serves 6

Provided by cakeinmyface

Categories     One Dish Meal

Time P1DT1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken legs (thigh and drumstick, skin removed)
12 sausages (low fat if possible)
2 onions (peeled and chopped into chunky segments)
1 teaspoon mustard powder
1 lemon
1 tablespoon dried sage
1 teaspoon Worcestershire sauce
low-fat cooking spray

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.

Nutrition Facts : Calories 676, Fat 50.2, SaturatedFat 15.6, Cholesterol 219.2, Sodium 855.2, Carbohydrate 6.2, Fiber 1.6, Sugar 1.7, Protein 47.9

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE



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

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

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.

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