Wednesday, January 18, 2012

Roast Chicken and Italian Sausage

Nancy Dixon cooked this once when I was at her house one August 11th.  I can only imagine that it is just as delicious when you aren't surrounded by great friends laughing and telling stories and clinking glasses, but I highly recommend it that way...

Roast Chicken and Italian Sausage

1 4-5 pound chicken cut into 8 pieces
¼ cup olive oil
2 lbs Italian sausage links
2 T Smoky Spanish paprika (pimenton)
2-6 to 8 inch sprigs Rosemary

Preaheat oven to 500*
Brown salt and peppered chicken pieces in olive oil in cast iron pot until golden brown on both sides
Place skin side up
Wrap Italian sausage links on top of chicken pieces in concentric circles—or just so it looks good
Sprinkle paprika on top of meat
Place Rosemary sprigs in an X on top, or so it looks good
Cover and place in oven and immediately lower temperature to 375
Roast for 1 to 1½ hours, depending on how much you want your chicken to fall off the bone.

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