Sunday, August 9, 2009

Kielbasa, Take 2

So, after the Kielbasa in the crockpot disaster, I tried another recipe that called for Polish Sausage the other night. I have to tell you, this is one of the top ten best foods I have ever eaten. Absolutely delicious and will definitely become a regular in our dinner rotation.


The recipe came from my online friend, L. I believe she adapated it from a similar recipe on Food network.

Roast Chicken & Sausage

ingredients:
1 whole chicken, cut up
1 smoked sausage
1 large sweet onion
1 lemon
1/4 cup flavored oil (i like garlic oil or hot chili oil. you can use regular light olive oil and just add garlic powder or chili powder)
2 tsp dijon mustard
2 Tbsp worcesteshire sauce
pepper to taste
salt to taste
1/2 tsp thyme
1/2 tsp sage
garlic powder to taste

1. in a gallon baggie, squeeze juice of one lemon, add oil, mustard, worcesteshire sauce, pepper, salt, thyme, sage, and garlic powder.


2. cut chicken breasts in half so that they cook evenly with other chicken pieces. add all chicken pieces to baggie. *leave out the chicken bits you don't want like the organs and neck


3. cut onion in big chunks and add to baggie. mix baggie well and put in fridge for at least 4 hours or overnight.


4. preheat oven to 425, arrange chicken and onion in a roasting pan. cook for 30 minutes. cut sausage into 2-3 inch pieces. take out roasting pan and add sausage pieces to pan. bake for additional 30-45 minutes until chicken is crispy and sausages are weeping clear juices. let rest 5-10 minutes. serve and enjoy.


I will say that I used garlic cloves rather than garlic powder, and that I felt like the "bake for additional 30-45 minutes" reference at the end was a bit vague. For my oven, I think 30-35 minutes was plenty. I also quarted red potatos and added them to the roasting pan before baking. The onions were to die for. Something magical happens to them while they are baking. This recipe is just pure food genius.


1 comments:

GBabies said...

glad you enjoyed it. i'll be making it again this week.

 
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