Pan Roasted Chicken with Hot Italian Sausage

On a cold winter night when you don’t have a lot of time, this savory dish is perfect. It’s easy to put together, and once you’ve started the dish, most of the cooking time is in the oven. That leaves one free to do other things like create a side dish or salad or just relax! We recommend serving this with simple seared greens with garlic or a green salad. As for wine, a good Chianti is perfect but if you want a more intense wine, an Amarone is a great match as well

Mark ‘s turn to make dinner.

INGREDIENTS

• Whole chicken cut into pieces, legs, thighs, wings and breasts on the bone

• ½ olive oil

• 3 hot Italian sausages removed from the casings and pulled into pieces

• 4 cloves garlic finely chopped

• 1 small Spanish onion finely chopped

• 4 sprigs rosemary

• ½ red wine vinegar

• ½ cup red wine

• Salt and pepper

Preheat your oven to 350

In a heavy bottomed casserole with a lid heat the olive oil. Season the chicken pieces with salt and pepper. When the oil is hot, but not smoking sauté the chicken pieces until golden brown and then remove them from the casserole and set them aside.

On medium heat, add the sausage and cook for about one minute or until the sausage is partially cooked. Add the garlic and the onions stirring and cook until they are translucent. Add the rosemary, red vinegar, red wine and the chicken back into the casserole . Cover the casserole and place it in the oven and cook for 45 minutes or until the chicken is cooked through.

Pro tip; When used early in cooking, salt enhances the flavors of the dish instead of being the flavor.

Pro tip; tuck your finger tips under knuckles when cutting; use the then flat part of finger to guide knife.