Roast Chicken Thighs & Sausage with Tomato and Pesto Broth (serves 6)

This was a superb dinner with loads of options to suit everyone. I cooked chicken with sausage, added some of my fresh pesto to the pan sauce, along with tons of spinach, and, hey presto; dinner to suit any palate!

Colorful Dinner

I opted for pasta with chicken, while my son has a completely different dinner of sausage with rice, and, my man Dave went for a bed of spinach with both chicken and sausage. I suggest that you put everything on different plates (platter of meat, bowls of warm rice and pasta, and pan sauce packed with spinach in another bowl) and let everyone create their own dinner!

This is easy and quick. The pesto took the sauce to a whole new level of fantastic flavor. Try your hand at making it sometime this week!


You will Need: 6 chicken thigh cutlets, 6 sweet Italian sausages, 1 large sweet onion, diced, 12 fresh basil leaves, 14 0z can plum tomatoes, including their sauce, chopped, 1 cup chicken broth (or 1 cup water with 1/2 vegetable bouillon cube), 3 tbs basil pesto, 1 lb spinach leaves, washed, 2 tbs extra-virgin olive oil, coarse sea salt, freshly ground black pepper.

For pesto recipe; type pesto in search box to the right of my blog

Preheat oven 425*

1 – Scatter onions and basil leaves on bottom of big pan or roasting dish.

Onions and basil in bottom of pan

2 – Lay trimmed chicken thighs and sausages over them in an even layer. Add the tomatoes and tomato sauce. Add the chicken broth (or water and bouillon cube). Season chicken with salt and pepper and drizzle the oil over everything.

arrange meat on top (then add tomatoes)

3 – Place in preheated oven for 25 minutes. Take out and turn sausages and place back into oven for 20 minutes more.

Note: If serving with rice or pasta, prepare during the last 20 minutes of cooking time.

Oven does all the work!

4 – Transfer meat to a plate and cover with foil. Put pan on low heat and add 1 cup of water and the pesto to the sauce. Let it come to a simmer and cook for 1 minutes.

Remove meat and add pesto

5 – Add the spinach leaves, cover and cook until spinach leaves have wilted into the sauce (about 2 minutes). Turn off heat.

Cook on low until spinach has wilted.

Serve meat on a bed of spinach in a warm shallow bowl, or, with pasta or rice.

Some choose to have their dinner with sausage & rice (I had mine with giant pasta shells & chicken; see picture at beginning of blog)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s