Perusing recipes to make for a fairly large family gathering next Tuesday, I came across this. I've not made it before, (came from the huge "to try" stack) but it looks good and also easy for a crowd. A couple questions -
What is English mustard?
What kind of sausage would you use?
Has anyone tried it and do you have any reviews or opinions?
It says it serves 6 - 10 pieces of chicken and 12 sausages. I want to serve 12, but I don't think I need to double it! That would be 8 pounds of chicken! Do you think they mean breakfast link type sausage? I am thinking a good sized link of maybe Italian sausage - hoagie sandwhich size.
NIGELLA LAWSON'S ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE
1 large onion or 2 small onions
1/2 cup olive oil (not extra virgin)
2 teaspoons English mustard
1 tablespoon dried sage
1 tablespoon Worcestershire sauce
4lb. chicken, cut into 10 pieces
2 tablespoons chopped sage leaves
Peel and cut the onion into eighths, and put into a freezer bag with the oil,
mustard, dried sage, a good grinding of pepper, the lemon juice, the
squeezed-out rinds cut into eighths, and the Worcestershire sauce. Squidge
everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or up for two days.
Preheat the oven to 425 degrees Farenheit. Allow the chicken to come to room temperature in this marinade.
Arrange the chicken pieces in a roasting pan, 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 pan into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to color them evenly.
Arrange the chicken and sausages on a large platter.