Sausage and Chicken Bake

Sausage and Chicken Bake

1 medium roasting chicken

1 pd hot herbed sausage

1 small can tomato paste

1 medium onion sliced

3 garlic cloves

4 tablespoon olive oil

1 large bay leaf

1 cinnamon stick

1 sprig rosemary

¼ cup water

Salt and pepper to taste

Rub chicken with 2 tablespoon of the olive oil and season with salt and pepper.  Cover with tin foil and Pre-Bake chicken at 350 degrees covered for 30 minutes

 

 

 

In sauce pan place 2 tablespoons olive oil and add onion and garlic and sauté about 4 minutes and then add sausage. Saute another 10 minutes. Add tomato paste, water, cinnamon stick and bay leaf and rosemary.  Cook another 10 minutes stirring a few times.

Remove chicken and cut in quarters (setting aside back, neck and wings).

 

 Add the juice from the chicken pan to the sauce. Stir well. 

 

Place all in a casserole (coating chicken well)  cover and bake for 40 minutes in a 325 degree oven until the chicken falls apart easily.  Remove cinnamon stick before serving.

TIPS:

·        Green pepper sautéed with onions would be a nice addition

·        Sausage tomato sauce would be good on pasta or rice

·        Use a milder sausage if heat is not desired.

·        If you use a bland sausage add more rosemary, thyme or herbs de Provence

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!