Cider-Baked Chicken and Sausage
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Cider-Baked Chicken and Sausage
The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door, place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.
Times
- Prep Time : 15 Minutes (not including marinating) min
- Cook Time : 1 hour, 20 minutes min
- Ready Time : 16 min
Servings
Ingredients
- 1 large onion, cut into eighths
- 1 large lemon, sliced into rounds
- 2 cups apple cider
- 1/4 cup olive oil
- 1/4 cup chopped fresh sage, plus more for garnish
- 2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 2 bay leaves
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 chicken legs
- 4 chicken thighs
- 1 12- ounce package chicken-apple sausage
- 2 large apples, each sliced into eighths
- 1 lb. small, red skinned potatoes, halved
Directions
Preparation
1 Place a gallon size heavy-duty zip-top bag into a large bowl.
2 Place the onion and next 9 ingredients into the zip-top bag, combining well.
3 dd the chicken and chicken-apple sausage to the marinade
4 Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
5 Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up.
6 Pour all of the marinade, including onions and lemons over and around the pieces.
7 Tuck the sausages, apples, and potatoes around the chicken. Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly.
8 Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.
Special instructions
The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door, place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.
Source:
U.S. Apple Association
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Meat , Main , Rosh Hashanah, Shabbat, Super Bowl , American, Latin American ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This is a delicious recipe. The only thing is, I think the temperature of 450 is an error. The chicken so flavorful, but very dry and the sauce was pretty much non existant since it had dried up from the high heat. I had to add a little water to make the saucesomewhat reappear. I also forgot to add the apples at the end, but flavor wise, this dish is a keeper. I used kosher chicken sausage from the butcher, they did not have kosher apple-chicken sausage. Next time I make it I will lower the heat since it cooks for such a long time anyway and try to remember to put the apples in!