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LEMON HERB CHICKEN AND SPICY GARLIC SAUSAGE WITH DIJON WINE SAUCE

Wow – that was a long title!  I was not sure what to call this lovely dish – there were so many great flavors going on.  We found a local farmer that raises his own pigs, no hormones, no antibiotics, naturally raised, and these were the gluten free sausages he created.  They are a spicy, garlic herb sausage, I think the best I have ever tasted!  With free range chicken – it does not get any better.  Simple, fresh ingredients creates the most delicious meals.  They say a cook is only as good as the ingredients he uses, and in this case – so true.  We had this dish with my Rosemary Roasted Potatoes and Yams – deliciousness on a plate.

4-6 chicken drumsticks or thighs

4-6 Gluten Free spicy garlic herb sausages – or your own favorite

Olive oil

6-8 whole garlic cloves, skin on

juice of 1/2 a large lemon

2 tsp. fresh minced Rosemary

1 tsp. fresh minced Thyme

salt and pepper

Dijon Sauce:

1 heaping tsp. Dijon Mustard

1 tsp dry rubbed Sage

Salt and pepper to taste

1 cup Chicken Stock

2/3 – 1 cup Dry White Wine

a good knob of butter

Preheat the oven to 375 degrees.  In a roasting pan, place the chicken, sausages and garlic cloves.  Add a good drizzle of olive oil, the fresh herbs and lemon juice.  Toss to coat well.

Bake for 1 hour and 15 minutes, until cooked through and golden.  Once baked, remove the chicken and sausages to a platter.  Squeeze the garlic out of their skins into the roasting pan, and mash with a fork.  Place the roasting pan on low to medium heat.  Add in the white wine, scraping up any brown bits, then add in the chicken stock, Dijon mustard, rubbed sage, salt and pepper.  Bring to a good simmer, and reduce by half.  Once reduced, remove from the heat, and add in a good knob of butter, lightly swirling in the pan to incorporate.  Pour some of the sauce over the chicken and sausages, then use the extra sauce for the Rosemary Roasted Potatoes and Yams.  Real food at it’s best!

2 comments to LEMON HERB CHICKEN AND SPICY GARLIC SAUSAGE WITH DIJON WINE SAUCE

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