Yesterday I didn’t feel that great – managed to catch the tail-end of my kids cold? Not mentioning this for sympathy (I detest whiney sick people!), however, last night I made dinner quickly and scurried off to bed. To make something fast and tasty I rely on fresh pungent herbs and a hot oven. Also, I always keep some sort of seasoned sausage in the freezer if I am low on energy and ideas. So, last night I cooked chicken thighs, and apple and onion sausage with rosemary. It was a great low effort dinner and the ingredients didn’t disappoint in the flavor department. Sadly my hubby did not take any pictures of the plated dish, but I think you see enough to spur you on to trying this out!
You will need: 2 lbs boneless, skinless chicken thigh cutlets, 1 lb seasoned sausage, cut into 3″ pieces (I used apple & onion, but a plain breakfast link with work too), 2 medium sweet/Vidalia onions, cut into wedges, 1 big sprig of fresh rosemary, 3 medium carrots, cut into diagonal slices, 1/4 tsp pepper flakes (optional), 3 cups chicken broth, 2 cup water (or 1 good quality bouillon cube with 5 cups of water), salt and freshly ground pepper for seasoning, 2 tbs olive oil, freshly chopped parsley for garnish (if you have it).
Preheat oven 400*
1 – Add 2 tbs of oil to big saute pan (one that can be transferred to the oven) and place on stove-top on high heat. When oil is hot, brown chicken thighs (2 minutes per side). Set aside on plate.
2 – Next brown your sausages and set aside on plate.
3 – Turn heat down (add a little more oil if needed) and add onions. Cook for 5 minutes, then add the carrots and cook for 10 minutes more, stirring occasionally. Add rosemary, cover pan and cook for another 5 minutes.
4 – Add meat back to pan along with the liquid, pepper flakes and a few grinds of pepper. Turn heat up and bring to a boil. When it boils place in oven for 20 minutes (or until the thighs are very tender). Garnish with more pepper flakes and parsley if you like. Serve with pasta or rice and a little salad.