April 20, 2012
I enjoyed this chicken meal I made ages ago, while the air was still chilly and snow was on the ground. I made some changes to the original recipe, including adding sausage to the pot, and mushrooms and brussel sprouts. It’s a comforting meal, and I love the bright lemon and the warm rosemary, the dominant flavours. The sausage, of course, was a great touch too!
I definitely recommend marinating the chicken overnight, if possible. If not, then at least a few hours. I used skin-on, bone-in chicken thighs and thought the chicken and resulting dish was a bit too fatty. Next time, I would use chicken breasts, which would probably be a better cut for this dish. I did enjoy the crisp on the skin from cooking the chicken on the stove before popping the whole dish in the oven, where all the flavours melded together.
Rosemary Chicken and Sausage Skillet adapted from Food Network
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
4 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken thighs (6 to 8 ounces each)
2 cups cremini mushrooms, halved
2 cups brussel sprouts, halved
1 large onion, sliced
2 italian sausages
1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken let marinate, at least 30 minutes, better if it`s a few hours, or even overnight!
3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan.
4. Add the sausages to the pan and cook for about 5 minutes. Remove sausages from the pan.
5. Add the mushrooms, brussel sprouts, and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
6. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.